Weave a Thousand Flavors

About Thyme! - Chicken Breasts with Mushrooms in a Thyme-Dijon Cream

As you know, the trip to the farmers market couple of days ago had me purchasing a large bunch of a lofty herb - thyme. Why am I giving thyme such an exalted status you ask? Well, one needs only hold a sprig of thyme and gently pull the tender leaves from stems to be awash with this amazing fragrant aroma - a trace of clove & pepper and one knows beyond a shadow of doubt that great things are to be expected from this herb.

Thyme has the ability to take a lowly chicken breast (which I intend to fix today - no offense chicken but you get the point) and render it with flavor befitting fine company.

Now add some mushrooms, Dijon mustard and sour cream and you have a dinner fit for Royalty (or at least some very picky kids)

I have a confession to make  - chicken breasts are not my favorite meat. Well, think about it, most times you cook a chicken breast you get a dried out tail – you know the point section of the breast at and the thick part at the top is still all pink on the inside.  Thankfully, I have learnt the hard way, and many food disaster tantrums later, that there are ways to get perfectly moist chicken breasts –   

• Marinating the breasts with some rub or a marinade (in today's recipe some Whatever Whenever dry rub ) and some oil.

• Uniform heat which brings me to my old trusted cast iron pan. Let’s put it this way - you could go out and buy a heavy bottomed pan for $150 bucks ; or just use grandma’s cast iron pan. Well, if it’s good enough for grandma it’s good enough for me (I’ve always wanted to say that)

• Butterfly the chicken breasts so you get a thinner cut of meat that cooks quickly and does not dry out

I am going to do all of the above.

Back to those chicken breasts -  You want to begin by placing washed defrosted chicken breasts on a cutting board. Place a hand firmly over the breast. Hold a sharp knife – not serrated, a chef’s knife - perpendicular to the meat at the thickest portion and start slicing. Stop before you cut all the way through so when you open up each breast you have a butterfly –hence the process of butter - flying the chicken breasts. Get it?  Repeat until all chicken is cut this way.

Why is there no photo of this you ask?…..well, can you say learning curve? I am still getting a handle on when to shoot and when to let go...smiles...

Back to the chicken, people!  

So now we place our cut meat in a large baking dish. Stay away from metal. Glass will do nicely. Put some of our awesome Whatever Whenever dry rub on and drizzle olive oil on the chicken. Rub all over. 

 

Garlic - Don’t you just love garlic? Lay the garlic cloves flat on a clean cutting board. Place the flat blade of your knife over the garlic cloves and hit down hard.

This will separate the clove from its skin. Discard the skin and chop up the garlic.  

Mushrooms - The mushrooms need simply be wiped with a damp cloth and are ready to slice. Soaking in water will lead to absorption and that is not a good for optimum flavor.  

Thyme - Once that’s out of the way get about 2 tbs of thyme leaves by pulling leaves from the stem

Heat the cast iron pan or a heavy bottomed pan on the stove till it gets  angry hot.  

Add olive oil heat till fuming and add the butter. Quickly before the butter burns, place the chicken breasts in the pan in a single layer.

Cook's Note - I cook chicken the same way I cook a tuna steak – I watch for the color to change from pink to opaque cream half way to the thickness of the breast and then turn it over.

This way, my chicken always remains moist and has a lovely golden brown color.   Once all the chicken is cooked, remove in a platter.

To the same pan, add some more olive oil if needed. Now add the garlic sauté till you have that wonderful aroma fill the air and the garlic takes on that nice lightly browned color.  

Add the finely chopped red onion and continue to sauté. Once the onion is soft, add the sliced mushrooms. Stir.

Cook's Note - Hold back the urge to add some more butter, oil or liquid. I know the mushrooms look dry but give it a few minutes that they will release copious amounts of stored water and get all soft and limp. That is when you’re ready for the next step.

Now add the sour cream & Dijon mustard. Stir till well mixed. Do not add any water at this point. Add the thyme, taste and adjust salt and pepper.  

Return all the chicken to the pan along with au jus in platter and ¼ cup water. The chicken can overlap and be in a pile - no matter. Spoon the sauce as best you can all over the chicken. Lower the flame to low. Cover with a tight lid and let it cook for about 5 minutes.

Cook's note – Feel free to try variations such as deglazing the pan with some white wine or substituting the sour cream with heavy cream. 

Arrange chicken on the serving platter with sauce on top. Garnish with thyme sprigs and serve.

I served this to my family with steamed broccoli and a simple fresh salad. My 3 year old lets out a ‘oohhh..’ when it arrives at the table which is awesome considering the only other thing he says when I bring dinner to the table is ‘that gross’!

Once everyone is served and I take my first bite, my first thought is – delicate flavor, smooth finish. I like the slight tartness from the sour cream, the heady scent of thyme and the hint of a sweet finish as it coats the back of my throat. I hope you enjoy this as much as we did. 

Now if only we  had a bottle of chilled Brancott Sauvignon Blanc Marlborough Paretai 2008 (New Zealand) Maybe a trip to the bottle shop is in order!

Recipe for

CHICKEN BREASTS WITH MUSHROOMS IN A THYME-DIJON CREAM

Serves 4-6

Preparation time  - 20 minutes (can be done in advance)

Cooking time - 40 minutes

Shopping list

6 Chicken breasts, skinless and boneless

6 cups Fresh Mushrooms                                        

3/4 cup Sour cream

2 tbs Dijon Mustard

1/2 medium Red Onion

6 Garlic cloves

2 tbs Thyme leaves

2 tbs Whatever Whenever dry rub

2 tbs Olive oil – for marinating 

3-4 tbs Olive oil – for sautéing

3-4 tbs Butter – for sautéing

1/4 tsp Sugar

1/4 tsp Salt

1/4 cup Water                             

Preparation

Chicken breasts - Butterfly the chicken, marinate in glass dish with the rub and 2 tbs olive oil. Rub the rub all over the chicken and leave aside for at least an hour. More the merrier.

Fresh Mushrooms – Wipe with damp cloth and slice. I use both caps and stems

Red onion – Peel and finely chop

Garlic cloves – Peel and chop

Thyme – Gather leaves by pulling sprig through fingers.

Cooking Method

Heat the cast iron pan or a heavy bottomed pan on the stove on medium high heat till it is angry hot.

Add 3 tbs  olive oil first till fuming. Add 3 tbs butter and before it browns immediately, add the marinated chicken in a single layer and cook on each side till it is golden brown.

Do not keep flipping the breasts. Watch for the color on one side to change from pink to opaque cream half way to the thickness of the breast and then turn it over. Cook chicken in batches if necessary. Remove chicken to a platter and set aside.

In the same pan, add a tbs of olive oil and butter (if pan is dry and it is needed) and add the garlic. Saute till it turns a nice golden color.

Add the finely chopped red onion and continue to sauté. Once the onion is soft, add the sliced mushrooms & stir.

Do not add any more butter, oil or liquid. Continue sautéing mushrooms release stored water and turns soft and limp.

Now lower heat to medium and add the sour cream, Dijon mustard, salt and sugar. Stir till well mixed.

Return the chicken to the pan and spoon the sauce as best you can all over the chicken. Add thyme leaves, crushing between fingers to release the oils and aroma.

Add the water and lower flame to lowest setting. Cover with a tight lid and cook for 5 minutes.

Taste and adjust seasoning.

Remove to the platter and garnish with thyme sprigs. Serve immediately with side of vegetables, potatoes or crusty bread.

Enjoy!

Recipe for

Whatever Whenever' Dry Rub

Shopping list

• 1 ½ tbs Paprika
  
• 2  tbs Brown sugar
  
• 1  tbs Garlic powder
  
• 1/2  tbs Black pepper
  
• 1  tbs Onion powder
  
• 1  tbs Thyme leaves
  
• 1  tbs Oregano leaves
• 1/2  tbs Cayenne Pepper
  
• 1/4 tbs Turmeric 
  
• 1/2 tbs cumin powder
• 1-1/2 tbs salt
  

Preparation
Place all ingredients, one by one, in a screw top glass jar or any plastic container with tight lid. Close lid tightly and shake for 30 seconds vigorously to combine all above ingredients in a thoroughly dry airtight container.

Store in a dry and cool place.

Do you have a favorite Chicken recipe you would like to share with us? If so please let us know about it in the comments.We would love to hear from you!

Dover Sole Roll-ups with Roasted Vegetables, drizzled with a Chive Butter

When I think of Dover Sole fish fillets, I naturally think of two things - When is it going to be on sale? And Sole Meunier, that marvelous French classic with nutty brown butter, lemon juice and parsley. Just the thought of it makes me drool.

So when Dover Sole fillets were on sale this week at my local fishmonger, I decided to promptly buy 2 packets of 1.5 lbs each. One is reserved for the Sole Meunier of course but the other - Well, I am donning my 'Creative Chef Apron' & with a basic concept in mind, off I go.

You see Sole fillets are very thin and delicate. So in my mind, they are ideal for roll-ups. At the same time, I want to incorporate vegetables in some manner and where there is delicate fish, there must be wine, fresh herbs & butter.

Back in the 70's the French classic Hollandaise sauce, went somewhat out of fashion and was replaced by the classier, tangy, Buerre Blanc sauce - which is a reduction of vinegar (and may have wine added to it) to which butter is slowly added, and the vinegar breaks down the milk solids in this fantastic way to create a smooth, flavorful & a gourmet's dream sauce.

  The way I figure it, the success of this dish lies on a couple of factors-

- cook the vegetables just right, crispy - tender

- make a magnificent Chives butter {Beurre Blanc} sauce

- Cook the fish just right

As long as I don't mess-up any of these 3 steps, I think we'll end up with a raving success! Don't you?

'Ropa Vieja' - 'Old clothes' meat on a whim : Slow cooked Shredded Cuban flank Steak in Sofrito Sauce

 
 
There are some days, when no force on earth is going to get me out of my jammies to go grocery shopping and on such days raiding the pantry and the freezer will just have to do.

This afternoon, I open my freezer to find one measly packet of a lb and a half of flank steak. My refrigerator looks like it has been hit by famine and a further rummage through the pantry reveals a similar condition - some black beans and an assortment of other lentils. 

The combination of the 2 ingredients - steak and beans, gets me thinking of South American cuisine and I rush to pull out my Mark Miller cookbook which has my go-to recipe for his fabulous Black Bean Soup but I have yet to figure out what to do with the flank steak. 

I recall a lovely lunch I had several years ago in this hole-in-the wall, mom and pop, Cuban diner the name of which eludes me but it was in Richmond, Virginia. I remember turning into a shopping center and stopping at the only place still open for a late lunch.

And what a lunch it was! I had ordered  Ropa Vieja (for the first time ever) which means 'Old Clothes' referring to the shredded beef. This was served with black beans, rice and fried bananas. I absolutely adored the flavors of the meat with the onions, tomatoes, cumin and bell peppers. 

Fortunately, the nice elderly Cuban couple behind the counter had given me a brief run through the recipe and though mine may not be a 100%  authentic rendition, I am pretty confident I can pull off a pretty decent Ropa Vieja nevertheless. (Undoubtedly, I shall be taking artistic liberties as I progress..smile...)

How wonderful to fix a dish of this at home! It would be perfect for large gatherings and pot lucks but be sure to set aside a couple of hours to let meat slow cook.

Traditionally, the recipe is made with leftover meat but nowadays flank steak is a common place since it has a natural proclivity to being shredded and all. Also instead of just using green bell peppers as is traditional, I am also using red bell peppers because of the nice play of color and added natural sweetness.

 There are essentially 2 steps to cooking this dish - first, the meat by itself is stewed to a point where it can be shredded,  blind folded with one hand tied to the back and the meat is then simmered in a traditional tomato based sauce known as sofrito for its ultimate flavor. Let's get started - 

Mediterranean Pork Tenderloin Medallions with Apricots, Sweet Potatoes & Polish Sausage

 

I sometimes keep secrets from my husband.

Not the kind that involves stupidity like going out for lunch with a high school crush and not telling him because that would tantamount to taking a very long walk on a very short pier!

But the kind where I don't always tell him what I am fixing for dinner even when he asks especially when it is something special I have been planning for sometime. Well, so much for secrets because sometimes even the most well intentioned ones can come back to bite you in the ass.

Look at my day for instance, we decided to take the boys to see Gulliver Travels which was a lot of Jack Black, fun. Little did I know that between the three of them they were going to get two mega bucket refills on the popcorn.

So what do you think happened? Come dinner time, here I am fixing what I think is a lovely dinner and I end up with my little one pushing food around his plate, my older barely finishing what's on his and Mr. Hubby not asking for seconds! You hear me, no seconds!

Niether was dinner accompanied by the usual flattery, ovation and flourish!

See what I mean? Bite me in the ass!

Well, boys with full bellies aside, this is a lovely dish with beautiful flavors and shouldn't be missed. Unless you too have a belly full of popcorn ofcourse!

 

Kicked Up Chicken Teriyaki Drumsticks

 
This right here is rocket science.....nawt!

But it one of those things that qualifies as 'Pillars of my Kitchen'.

What I mean by that is : if I used the last sprinkle of my truffle salt , I probably won't pull the car out of the driveway in my jammies in the wee hours, haul my kids in their jammies into the back, forget the make-up and make it at neck breaking speed to the nearest store to get that last bottle of truffle salt.

No, ma'am.

But if I run out of everything that's needed to make this week's batch of my kicked up Teriyaki sauce, I probably would. So just remember the next time you run into someone at the store who looks like she just rolled out of bed and the ghouls are chasing her, that's probably me!

Now here's why, whether it's chicken breasts, wings,  thighs or drumsticks (the size of them reminds you that they want to grow up to be turkey legs) like I've got today, this homemade teriyaki sauce works oh so well that I don't recall the last time I picked up a bottle of Kikko......infact, kikko who?

And since it takes all of five minutes to put together as long as you're not suffering from carpal tunnel and can wield a whisk, I say what's stopping you? So go on, get you some drumsticks....naow.

 

'A whole lotta less' Spinach & Ricotta Spanakopita Pie

I am not often fond of words such as 'challenging' because when used in reference to things such as exercise for example, they denote a greater level of commitment that I am usually willing to give.

However, when the same word is used in reference to out of town guests with food restrictions, the word 'challenging' is one I welcome because it means putting on my creative hat and finding a way to make the meal a memorable one for all at the dinner table.

The guests we had to dinner early last week were about as challenging as one could get for a cook such as me who thrives on carnivorous meals. Not only were my guests devout vegetarians they also did not eat onions, garlic, eggs or any root vegetables.

I know what you're thinking "What on earth do these people really eat?" You will be surprised to know that these sect of Indians from Gujarat are known as Jains and have been so for about 3000 years and they also eat some of the most delicious foods. I should know - my grand mother is one.

So the easiest thing I could have done was to pull out my Nani's recipes and we could have had a wonderful traditional Gujarati dinner. But no! I decided I wanted to do a dinner with dishes from around the world all adapted to Jain cooking.

Fortunately, providence was on my side because when I came across Kat's recipe for spanakopita on her wonderful blog Food Advokat, I was quick to shoot her a couple of emails asking if I could substitute this for that - all to make the dish completely Jain friendly.

After that I went on my very own tweaking spree. The result a delicious egg-free, onion free spinach & ricotta spanakopita! See for yourself -

Baked Prawns On a Bed of Tomato & Marsala Chutney

 
Chutney!

Just the term conjures up a spicy, sweet and tangy  assortment of ingredients like dry fruits, mango or tomatoes and is a lovely way to dress up the most mundane of ingredients.

Not that I am saying that prawns are mundane. Far from it! So here is what's called a win-win. 

It's also what I like to call organic cooking, at its best. You know when you begin with a handful of ingredients and go from there. I didn't really set out to make a chutney - I just wanted a delish base for the prawns.

And then I started pulling things out of the pantry, the last of the pine nuts, some dried cranberries, some Marsala and the list goes on. It was only when it arrived at the table that we realised - it's chutney alright!

Who knew that chutney and prawns would be the new Brad & Angelina of the culinary world - you know, sizzling hot minus all the kids! 

We can all use some sizzle now and then, non?

 

Garden Mini-Meatloaves with Dijon-Tomato Tangy Topping

 

Aren't I a devious one? I take what should be a meat and more meat dish and turn it into a veritable kitchen garden all the while sitting on the dinner table with a slightly knowing smile as my little ones ooh and aah over this meat loaf!

Yay for devious moms!

This is one of those other American dishes that I had never even heard of before landing on American shores. And like most I began with the cream of mushroom soup rendition with loads of grease leaking from its edges.

Delightful as it was to taste it did two things - my Mom who was visiting that time locked her self into her bedroom claiming she wasn't hungry that evening leading to a showdown the next morning (yes, the meatloaf caused a domestic dispute) and secondly it went against my "GOOD FOOD" motto - you know, the no canned, no preservatives and no artificial flavors please, thank you very much, motto.

And so began the hunt for good meatloaf. The journey that involved reading just about everyone elses recipes, endless magazine clippings and the back of every breadcrumb box I could lay hands on, finally rests here.

And it is here to stay.

Because this does everything I think a good meatloaf should do - packs great flavor, is light & refreshing to eat, non-greasy and believe it or not, low fat as meatloaves go.

The addition of shredded up vegetables does wonders to keep the meatloaf moist but also adds that light, refreshing taste that we have come to love.

And when I think of all that good nuitrition that we're gobbling up while loving every mouthful, I say, "What's not to love"?

 

Asian Grilled Salmon with Fried Basil & Ginger Oil

 

I am always tickled when I find fresh Atlantic salmon at the market at a great price. There is something about the gleaming orange flesh that beckons me in a way none other does.

And as far as I am concerned, if you are going to put salmon on the grill,  it's hard to beat the combination of soy sauce, honey and brown sugar. It's the way the fish glazes over and turns that rich golden brown with crusty edges, the slight hint of sweetness that complements the salmon so very well that keeps me coming back for more. Needless to say, grilled salmon is on our dinner monthly rotation.

But today, I wanted more and that came about by toying with the idea of a flavored oil with fresh aromatic ingredients like ginger, garlic and basil. One version or the other of this exists in cuisines all over the world - extensively in Asia of course and certainly in Spain.

So its fun to reinterpret some of these age old techniques in our home cooking. But it isn't just the fish and the oil I'm excited about, it's the trio with the Thai Style Pineapple & Cucumber Salad on the side (post coming up)

The flavors work so well together that to break this combination up would be denying yourself a truly memorable meal.

Don't take my word for it, try it and see for yourself!

 

Memories of Childhood & Kheema - Spiced Indian Style Ground Goat Meat (Mutton) or Lamb with Peas

 
 
Is it odd that some of my fondest childhood memories are nestled in a plateful of spicy ground meat with hot bread rather than some sweet confection?

Perhaps.

Growing up my weekends would punctuated by late weekend brunches with Mum's Kheema and while Mum was busy preparing the kheema, Dad and I would get into out little jonquil colored Italian Fiat and drive down to our favorite pao-wala (bread man) who worked out of a little tin shack on the side of the street and pick up hot slabs of bread loaves (paos) sold by the dozen at which point these are known as ladis. Very Mumbai, this.

Oh yes! Those were amazing times and these memories will forever warm my soul. As Mum brought the Kheema to the dinner table here in the US, we served it with hot oven baked Naan. I hope you remember my recent post on Homemade Naan. What a delight to have these come straight out of our oven and Dad says it rivals some of the finest he has eaten growing up. Now there's a compliment if there ever was one!

Any way not to my surprise, the conversation at  the dinner table drifted back to those wonderful slabs of hot paos so common in Mumbai. Of all the things from back home, pao is on my top ten list. Turns out, unlike bread here in the US that does so well in the freezer and therefore keeps for extended periods of time, pao turns into soggy loafs once you take them out of the freezer. So the question that comes to my mind is, what do they put in the bread here that makes it freezer friendly?

Hmmm....should we plead the fifth on this one ?

For now, I think we'll just have to stick with hot homemade Naan's, shamelessly slathered with butter along with Mum's delicious kheema with whole spices and herbs.

The kheema is traditionally ground goat meat found at Pakistani halal stores here in the US (use lamb if you must) of fine quality and is stewed with onions and spices and it then sauteed till it is nearly dry and the ghee simmers to the surface. So aromatic is dish and yet utterly simple that it has been a staple for generations - my grandfather, my Dad, myself and now my kids! You know something is special when it stands the test of time and turns into a family tradition.

So what is your favorite food related childhood memory?

 

Pasta Alla Norma ~ Sicilian Style Pasta with Roasted Eggplant, Tomatoes, Basil & Ricotta Salata

 
Ever since we watched Il Postino, years ago, this wonderful Italian film about an incredible relationship that unfolds between the village postman and Chilean poet Pablo Naruda, I have been in love with all things Sicilian.

So when I came across a write up in the NY Times about the romantic history about this Sicilian dish, Pasta Alla Norma, named after Vincenzo Bellini’s opera “Norma”, Bellini also born in Catania, Sicily, how could I resist? Talk of romancing the food!

As the story goes, Nino Martoglio, a famous Catanese writer and poet being once “confronted” with this wonderful dish said: “this pasta is a Norma“ a word synonymous with perfection.

Pasta alla Norma is a typical Sicilian dish, using eggplants, sweet and ripe tomatoes, ricotta salata, fresh basil, olive oil and maccheroni pasta.

Purists will insist on three things - one that the pasta must be maccheroni …well, I am using strozzapreti and secondly that the eggplant slices must be fried in olive oil. I will say this, the amount of oil an eggplant can drink scares the heck out of me so I have decided that since I love, absolutely love the taste of roasted eggplant, I am going to in fact go that route.

From this point on, it can only be improved upon by the flavors of the stewed tomatoes, lots of basil and Ricotta Salata for which my dearies, there is simply no substitute.

And no dearies, Parmesan (which seems to be the solution to all of pasta's grievances, will not do!) This salty sheeps milk cheese, similar to feta in texture,  has a one of a kind flavor and does wonders bringing all the flavors in the pasta together.

Ricotta Salata is available at specialty food stores like Whole foods and Trader Joes here in the US.

This pasta with all these wonderful ingredients, fresh flavors is made all the more attractive by the fact that it's a quickie!

So join me in the kitchen as we dream of Sicily and dine on Pasta Alla Norma.

 

Pollo Alla Diavolo {Devil's Chicken} - Dijon-Pepper rubbed Roast Chicken served with Jalapeno Chile Oil

Some days I feel like the Chicken in Chicken little screaming away that the sky is falling! On such days when nothing goes your way and the stars seem out of alignment, there is not much you can do except go with the flow and hope that the day reaches a close with some rapidity. 

It is on such days that I always make Devil's Chicken - yes there is some irony to that and I realized that just as I was writing this. This recipe has been on my monthly roast chicken rotation for nearly 5 years now and I stumbled upon it quite by accident.

We were on our annual, 'week on the beach' vacation in Emerald Isle, North Carolina and it had been raining all week. Can you imagine, being rained in for the whole week, the one week you, Mr. Hubby, the kids and Sydney, our faithful Golden Retriever head for the beach?

I refer you back to line 1, para 1 of this post. 'Nuf said.

Anyway, it was our last night there and we so needed a pick me up. So I am in the kitchen wondering what to fix for dinner and I come across some recipes stuffed in one of the drawers. The owner of the beach house obviously was a foodie herself because I loved her kitchen - it was always immaculate and beautifully stocked.

So anyway, I came across this hand scrawled recipe for Pollo Alla Diavolo, (no measurements mind you)  and it had only needed a few ingredients to fix. Most of which I had and I was sure I could convince Mr. Hubby to prance in the rain to the car and do to grocery run for me. Which he thankfully did and let me tell you - when we took the first bite into this chicken, there was complete silence on the table. No one said a word, not even the kids, we just kept going till the only thing left was the carcass of the bird.It was so good! And it was just we needed.

It must be the essence of Jalapeno chile (which is very different to the heat of the chile by the way) that  works so well with the flavors of the chicken that rendered us absolutely speechless.  Since then its been my rock of Gibraltar in the kitchen on 'such' days.

Over the years I have come across many recipes for Pollo Alla Diavolo - some with red pepper, some with hot sauce and some even where you beat the chicken with a brick!

It was recently, when I received one of Mario Batali's books as a gift that I noticed the similarity between the recipe I make, to the recipe in his book. However this version is all mine - I follow my own measurements & cooking method.

May be one day I will try and make it Batali's way but then again, if it ain't broke why fix it?

So here goes ~

 

N'awlins Oyster Po' Boy on a Brioche Bun

I had an ulterior motive making those  Mississippi style fried oysters the other day - they were the means to an end. The end being these mouthwatering Oyster po' boys.

A po' boy is a traditional sub sandwich from Louisiana and almost always  consists of fried meat or seafood on a french baguette. 

However, I've grown attached to those brioche buns we made and so I thought to myself - "What better a way to  have cornmeal crusted fried oysters than on some homemade brioche buns"? To that add some yummy zingy Remoulade sauce and I think we've got us some very delicious and messy eats.

 This recipe for oyster po' boy is actually the point of assembly for 3 recipes previously posted - you'll need to refer to (and print out)  -

• Mississippi style deep fried oysters
• Zingy Remoulade sauce
• Magnificent Brioche burger buns
  

I know some of you are letting out an 'aw shucks' just about now but seriously, the best way to do this was to place each component in its own category because they're all actually very good recipes even by themselves and I'm sure we'll be referring to them again in the future.

Once you have prepared your Remoulade sauce, brioche buns and oysters in that order, assemble each of the po' boys.

Slice the ham burger buns with a bread knife. Liberally apply Remoulade sauce  on the base.  Mound oysters on the sauce - The oysters I used were pacific oyster so they were very large and I needed only 2-3 per person.

Layer with some fresh lettuce and a slice of tomatoes. My husband preferred his without the tomatoes so feel free to make adjustments depending on your taste.

You can also make these quite successfully with deep fried scallops or shrimp using the same recipe as for the oysters.

However, I would  make these on a weekend and not on a working day. If you want to do this right , you'll need the time to make each of these components slowly, without rush and without feeling like you've spent all day in the kitchen.

 
We found that these make a refreshing change to usual meat hamburgers. I made 2 batches of oysters & we had some just as is for an appetizer and then continued on to the po' boys. Awesome with ice cold beer and I think it would work quite well for an informal evening with friends.

Enjoy!

And as they say in New Orleans, Let the good times roll ~

Laissez les bons temps rouler!

 

Southwestern Chili - A Spicy Stew with a variety of Meats, Chiles, Beer & Black Beans

 
I had never tasted Chili till I landed on the shores of the United States. My first introduction to this dish was on an episode of the 'Bill Cosby Show' where he makes Chili in this humongous stockpot and forbids anyone from opening the lid or sniffing into the pot. On this episode Bill Cosby states that secret to making great Chili is hours of cooking. Not knowing any better I believed him. I have since added a bit of a twist  of my own - that, coming up later.

Once I joined 'corporate America', it was impossible to dodge the annual Chili Cook-Offs and I began pottering around with this recipe & that. And though for many years I made a decent Chili by no means would I call it a great Chili and we'd often devour bowls of it on many a snowy cold nights with an equally mediocre corn bread.

Then inspiration struck out of the blue and quite unexpectedly as it often does. I was reading an article about Mark Miller - for those of you have been following the blog, you know that he is a source of great inspiration to me when it comes to Mexican & Southwestern cuisines & I admire the man immensely for his many contributions. Well, there was a mention of how he created a signature Chili at the Coyote Cafe using venison meat . And that fueled in me a desire to make a Chili using a variety of meats  &  Chiles.

Having taken an interest in southwestern cooking, I have been reading more and more about Chiles and if there is one thing I am learning is that unlike Indian cooking where chillies are used for heat, Mexican and New Mexico Chiles are used not only for heat but for there incredible smoky flavors & scents that is characteristic in good southwestern cooking.

I must thank the state of Virginia & 'Pesky Pete' for the use of beer in my recipe. I used to work with this guy and if you know Virginians then you know that most of the men here take great pride in their meat, their beer & their chili. Now let me tell you, I like 'Pesky Pete'- he was and I'm sure is still a nice guy. Except that he often spoke with great conviction about things he knew very little about.

For example one day, he started arguing with me about Gandhi - now most people would probably stop a second & think - wait a minute this girl's an Indian so maybe she does know a wee bit more about Gandhi than I do - not 'Pesky Pete' he began arguing with me that Gandhi's first name is 'Mahatma' - Between laughter, exasperation & anger I tried to convince him that 'Mahatma' was the title given to Gandhi which mean 'Great Soul - entomology of the word - Maha - Great, atma - soul hence 'Great soul' but his real name was Mohandas Karamchand Gandhi.

The guy wasn't buying it! Which is why I call him 'Pesky Pete'. Now 'Pesky Pete' may not know his Gandhi but he sure knows his Chili and it was he who told me to start cooking my Chili in beer & beef stock. So for that, I will always be eternally grateful to him. Also the addition of black beans instead of pinto or kidney gives this Chili that unique southwestern flair.

With such great inspirations, I must confess that I now make a darn good Chili and won an award at a Chili Cook-Off at my husband's firm...yea!!!! (please picture me gleefully  clapping my hands together like a little girl in pig tails)

So here goes - Southwestern Chili : Warning -  Not for those souls who define 'spicy' as a dash of pepper! Now, I don't consider this Chili hot but lets just say - it has a spine!

 

Spices & Garlic Crusted Pork Tenderloin with Parsnips, Carrots & Roasted Red Pepper Cream Sauce

I am on some kind of a roll with pork tenderloin - I can't seem to get enough of it!

It has been this way ever since I fixed the Brazilian style Pork tenderloin, Marinated in Feijoada Spices & Roasted with an Orange-Serrano Chile Glaze . It is as though I have just discovered something that was in front of me this whole time. How fun!

I guess I should have listened more closely to all those ads in Sydney that kept playing over and over again on the tele - Australian pork - the New White Meat! It's a bit scary that I can still remember the jingle after all this time. Half the time I can barely connect the name to a face but when it comes to a pork tune, stuck in there like glue! Wow!

Anyway, I have been dying to fix parsnips - Like with most root vegetables what better way to cook them than roasting? I also wanted to do a tenderloin recipe that did not require a lot of marinating - just a few hours and still have a wonderful infused flavor. Now, I've always been a dry rub kind of girl - OK I did not mean for that to come off as kinky so just to be straight, we're talking food ya'all!

I love dry roasting spices, dry grinding them, adding a little bit of olive oil & marinating the meat in it and I do this just about any kind of meat always with excellent results. However, this is the first time I'm going pork tenderloin this way and I don't really have a recipe in mind, just a rough sketch so I'm going to work this I go along.

I also have an idea to use the 'vaghaar' technique in Indian cooking i.e. temper or season the hot oil with spices and then toss the vegetables in it - with the vegetables. I think its going to be wonderful with it. I thought of using turnips and rutabagas with the parsnips and carrots but  I think their bulbs will not be aesthetic with the linear forms of the other two vegetables - what can I say, you can't teach an old dog new tricks - once a designer, always a designer!

 

A New, Old Thing! Tuna Ceviche Chile Rellenos with Avocado Cream

 

You've probably figured this out by now but nothing gets me fired up like reinventing a classic or fusing different styles of cuisines.

So when our dear friend Jodi was coming over for a casual brunch, I wanted to fix something worthy of the 100+ deg temperatures we were having as well as  celebrate her Mexican heritage that is so dear to her.

Now Chiles rellenos (pronounced -  Chee-lehs Rreh-yeh-nohs) as a traditional Mexican specialty are cheese stuffed, batter fried chiles such as Anaheim or Poblanos. Also, Peruvian (or Ecuadorian, depending on where you're from) Ceviche (pronounced sa-vee-chay)  is raw fish 'chemically cooked' in an acid such as lime juice.

So I have decided to not only fuse both these classic preparations but to also omit frying the chiles altogether and instead roast them only. I am then going to stuff them with the tuna ceviche & top it with some luscious avocado cream to pull together all the refreshing flavors.

Hokkien Style Chicken with Leeks & Cucumber

Imagine a cool breeze on a sweltering summer's day - now imagine being able to taste it! That's the first thought that came to mind as I took a bite of dinner.

What a marvelous combination of cool cucumber, leeks and succulent chicken.This dish exemplifies the very essence of Hokkien style cooking - complex but  refined flavors with no 'loud' overtones.

It is one of predominant styles of cooking in Singapore - the others being Cantonese, Teochew & Hakka styles. When I was given this recipe  by one of my Singaporean room mates  at University,  I had to try it and it's stuck with me ever since.

Super quick and easy to fix, this is once again a perfect example of  a few, fresh ingredients coming together in a jiffy to create explosive flavors.

Pan Fried Red Snapper in a Coconut Lemongrass Cream with Spinach, Red Pepper & Carrot topping

It's one of those days when the to-do-list far exceeds the hours in the day and I might as well have 'kids taxi service' plastered on my forehead. It is also a day when tempers are running high & patience is low.

It is precisely on such days that I seek solace in the kitchen especially during the evening meal because its the only meal I've cooked all day! Nothing washes the day away for me than perfectly cooked fish where each bite is a melody of flavors. With a chilled glass of wine, I can slowly feel the world realign and sanity creep back in.

Roast Pork Tenderloin Blinis with Chipotle Mayonnaise & Pear salsa

 

I made some of that fabulous Pork tenderloin, marinated in feijioda inspired spices, roasted with an orange-serrano chile glaze once again & I was left with the task of what to possibly do with the leftovers. And pork tacos are well, just so common.

The next day, Mr. Hubby asked, "What's for dinner?" to which I responded, "How about Blinis?" & he said "Who's that?" After a good laugh, I realized he'd actually hit on an excellent point. These fabulous savory pancakes which are traditionally served with caviar or smoked fish, seem to have almost become obsolete if not disappeared from our daily culinary vocabulary. So of course a reincarnation is in order!

Tellicherry Pepper Chicken From South India's Malabar coast

Here's a sign from a tiger sanctuary in Southern India....I figured we could all use a few laughs at the first of this week even though it has absolutely nothing to do with food!

Tellicherry Pepper Chicken ~ Succulent Chicken with Pepper, Spices & aromatic Kari leaves

My mother has always admired strong spirited women - being one herself & coming from a family of such women, this comes as no surprise.

I have always seen my mother heavily involved in community service. She once took on the daunting task of planting & maintaining 100 trees in the streets of our suburb in Mumbai.  One day I came home from school to find her knee deep in earthworms because she decided that the redundant triangular patch of dirt outside our kitchen window, in our apartment building would best serve as a vermicompost pit.

Needless to say, she's  also the one with the heartiest laughter in the room!

I would often hear her speak of a women she  admired one of whom was Thangam. E. Phillip who was best known for her role as the Dean of Dadar Catering College in Mumbai & her philanthropy as she worked  to launch the UN's Freedom From Hunger campaign

Her pinnacle of recognition was when she earned India's highest honor the Padmashree, for her service to the development of hotel and catering education & was honored with the Knighthood of the Order of "Cordon Bleu Du Sant Esprit' from France.

This is her recipe and has been a staple in my mother's kitchen and this recipe along with the memories of her story continue to reside in mine.

Black Tellicherry peppercorns are some of the finest in the world with their large size and robust, pungent flavors & heady aroma. They reign supreme in the town of Tellicherry on the Malabar Coast of Southern India.

It would be best to seek Tellicherry peppercorns  for this recipe but you may substitute with regular peppercorns. Omission of kari leaves however, is not recommended. These are easily available at an Indo-Pak grocery store.

The ingredients for this dish are - young skinless chicken, yellow onions, garlic, ginger, cumin seeds, red chilly powder, turmeric powder, Tellicherry peppercorns, kari leaves, vegetable oil & salt.

   

Chicken -  Skin the chicken & cut at all the joints. Cut the each breast into 4 pieces.  Cut & discard excess fat.

Garlic - Peel & set aside

Ginger - Peel & roughly chop

Cilantro - Wash leaves, discard stems & finely chop. Place in a bowl of water till ready to use. Discard water & drain before using as a garnish

  

Masala {Spice} Paste- In a mini chopper place the peppercorns and pulverize till the peppercorns have broken down into small pieces. Add the ginger, garlic, turmeric powder, red chilly powder, salt and finely chop for a few seconds. Add 6-8 tbs water and blend to a fine paste.

  

Place the chicken in a large pan. Pour the masala paste over the chicken. Rinse the mini-chopper bowl with 1/3 cup water and our over the chicken. Stir to mix.

Over medium heat, allow the chicken to cook, covered with a tight lid,  for 30 minutes.

In the meanwhile prepare the onions -

Yellow onions - Peel & roughly quarter. In a rinsed out mini chopper, chop till fine. Do not allow it to turn into a paste.

In a separate large saute pan (large enough to accommodate the chicken)  heat the vegetable oil till fuming. Add the curry leaves & as soon as it sizzles, add the chopped onions.

  

Saute over medium heat for 15-20 minutes till onions are soft and very light brown.

Once the chicken has been cooking for 30 minutes transfer the chicken to the onions and stir till well mixed.  Cook for about another 15 minutes covered with a tight lid till the chicken is soft & completely cooked.

Taste & adjust seasonings.  Remove to a serving bowl & sprinkle with chopped cilantro leaves.

Indian meals are traditionally served in metal plates called thalis like the one in the pic above. These are made of metal - Gold for kings, stainless steel & brass for daily use. Silver thalis are reserved for special occasions.

Since this chicken is traditional to South India, it is eaten with plain steamed rice. The chicken is very tender & moist and the flavors of the peppercorns though robust, is subdued and adds just the right touch of heat without setting your mouth on fire. 

The flavors & aroma of the spices and the peppercorns is mouthwatering and savory. The meal was delicious & was devoured by the kids as well.

I also love how easy and uncomplicated a preparation it is for a weeknight dinner. A simple tomato, cucumber, cilantro salad  & a lemon vinaigrette on the side is a refreshing accompaniment.

Recipe for

TELLICHERRY PEPPER CHICKEN

Preparation time - 10 minutes

Cooking Time - 45 minutes

Serves 4

Shopping list

Young whole chicken, defrosted

2 small yellow onions

1 strand kari leaves  

4 tbs vegetable oil

1/3 cup water

4-5 sprigs cilantro

Masala {Spice} paste -

1/2 tsp red chilly powder

1/2 tsp turmeric powder

2 tbs Tellicherry peppercorns

1 tsp cumin seeds

8 garlic cloves

1" piece fresh ginger root

1-1/2 tsp salt

6-8 tbs water

Preparation -

Chicken -  Skin the chicken & cut at all the joints. Cut the each breast into 4 pieces.  Cut & discard excess fat.

Garlic - Peel & set aside

Ginger - Peel & roughly chop

Cilantro - Wash leaves, discard stems & finely chop. Place in a bowl of water till ready to use. Discard water & drain before using as a garnish

Masala {Spice} Paste- In a mini chopper place the peppercorns and pulverize till the peppercorns have broken down into small pieces. Add the ginger, garlic, turmeric powder, red chilly powder, salt and finely chop for a few seconds. Add 6-8 tbs water and blend to a fine paste.

Yellow onions - Peel & roughly quarter. In a rinsed out mini chopper, chop till fine. Do not allow it to turn into a paste.

Cooking Method -

Place the chicken in a large pan. Pour the masala paste over the chicken. Rinse the mini-chopper bowl with 1/3 cup water and our over the chicken. Stir to mix.

Over medium heat, allow the chicken to cook, covered with a tight lid,  for 30 minutes.

In a large separate saute pan (large enough to accommodate the chicken)  heat the vegetable oil till fuming. Add the curry leaves & as soon as it sizzles, add the chopped onions.

Saute over medium heat for 15-20 minutes till onions are soft and very light brown.

Once the chicken has been cooking for 30 minutes transfer the chicken to the onions and stir till well mixed.

Cook for about another 15 minutes covered with a tight lid till the chicken is soft & completely cooked.

Taste and adjust seasonings. Sprinkle with chopped cilantro leaves.

Enjoy with steamed white rice !

Healthy Never Tasted So Good! A Turkey, Avocado, Goat Cheese Sandwich on Wholegrain Loaf Bread

Dear friends ~ A reminder : 'Make Your Wish' Emile Henry giveaway ends on Tuesday, June 15th. If you haven't yet participated, please click giveaway and scroll down to the end of the post for details.

Most days I do my best channeling Michelle Obama's arms as I do my daily grunt work at water aerobics. And though the chances of me actually achieving those arms are about as high as me being sent on the next NASA space shuttle, I do try.

So when the urge to be uber healthy at dinner hits, I promptly set out for my local farmer's market for fresh produce and all of Nature's goodness in homage to the Gods that bestow such physical perfection as are those arms.

With summer here, I have no reason not to splurge on seasonal delights because though I don't invest in agro based magazines or read the farmer's almanac, my basic level of common sense makes a case for eating seasonal, local & fresh - considering Nature is cyclical, I have a reason to believe that if  we eat what grows seasonally, chances are we are eating less of the other stuff they put in food that makes it glow, bulge and generally look mutant.

What I love about this sandwich is that it needs no additional butter, mayonnaise or olive oil because the ripe avocado does a great job providing the natural, good for us, fats.

 

 The main ingredients for this sandwich are - wholegrain loaf bread (don't skimp & buy the cheap stuff), sliced turkey breast, ripe avocado, alfalfa sprouts, bunch radishes & fresh goat cheese.

 

Preheat the oven to broil or use a toaster oven.

Because of the dense rough texture of the bread  prefer it very lightly toasted but this is a personal preference.

Prepare the ingredients - 

 

Bread loaf - Cut just of shy of 1/2" thick slices. Place on baking tray. If you want it just lightly toasted like I do then place in the oven for 10 minutes.

If you want it toasted to a golden brown, place under broiler (gas broiler) in the bottom of your oven and watch every 5 minutes till reached desired toastiness.

Cook's  Note - Make sure you keep the bread in the order of they were cut so the sandwich tops and bottom more or less fit together when you use them.

 

Radishes - Discard the green leafy tops. Cut away the tips. Using the thinnest setting on a mandolin slice the radishes nearly transparent. BTW, if you are in the market for a mandolin, the Kyocera mandolin which is the one I use works like a dream.

Avocado - Halve. Discard the seed. Use a dinner spoon to scoop out the avocado half intact. Cut into thin slices.

Divide all the ingredients into 8 parts before you begin assembling the sandwiches. (since these are triple deckers)

 

On the toasted bread slice place 2-3 avocado slices.

   

Place 2 turkey slices directly over the avocado. Spread about 2-3 tbs of alfalfa sprouts over the turkey. Spread the radish slices over the alfalfa.

 

Sprinkle crumbled goat cheese over the radishes. Press down gently the next bread slice over the cheese.

 

Continue the layers with the avocado slices, turkey, alfalfa sprouts, radishes & goat cheese.

Press down the final  bread slice.

Finish assembling all the sandwiches in this manner.

 

 

 

 

Just before serving, hold the sandwich together and cut with a serrated bread knife. 

Serve immediately.

Doesn't that look delicious? And it's actually good for us!

The texture of the bread is incredible with the smoothness of the avocado and the delicate flavors of the turkey. The radishes and alfalfa add just the right touch of spice to the sandwich.

The avocado with its creamy texture more than makes up for the lack of mayonnaise or butter in the sandwich and adds so much more by way of flavor.

Wonderful with the Watermelon, Walnut & Goat Cheese salad on the side. The post for which follows.

I hope you enjoy a bite of this, this summer!

Mrs Das' Macher Kalia - A Bengali Fish delicacy In a Gravy with Aromatic Spices

There is nothing quite the likes of a fish market in India.

The sheer energy of the place with mounds and mounds of the freshest fish, countless varieties, the smells and the shouts of the men and women with their pruned white hands as they wave and shout to draw your attention - to get you to look at an amazing cut of fish is a fantastic experience in itself.

And yet among all of India's cultures and states and coastal towns it well accepted  that the people of West Bengal (and Bangladesh)  really know their fish!

I should know. I am married to one!

Now my mother-in-law just happens to be an ace talent in the kitchen herself. You only have  to be in  her presence as she gently works around the kitchen cooking a fish dish of one variety or the other, as she has done so for the last 40 odd years and you know that now's the time to observe and learn.

And I have done so and yet I may be many strides away from being as good as the author of this dish. So I  humbly bring you Mrs. Das' Macher Kalia.  

We begin by selecting a white firm fish such as shown here - grass carp steaks, traditional 'rui' or 'rohu'. You can use boneless grass carp or Tilapia fillets if you prefer. 

Carp is quite easily available at Asian markets here in the US where they have an extensive fresh fish collection.

 

I have used grass carp steaks cut down the middle and sliced 1/2" thick. First we marinate the fish with salt and turmeric powder. 

Onions - Next finely chop a large onion and the garlic cloves.

Tomatoes - Chop the tomatoes and set aside

Peas - Remove a 1/4 cup frozen peas from the freezer and set side.

Potatoes - Peel and wash the potatoes. Cut in 1/4" thick slices and set aside in a bowl of water so they do not brown.

Garlic - Peel and crush

Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.

Bengali garam masala powder - Roast the spices ( cardamom pods, cinnamon bark & cloves) on medium heat till the sent of spices fill the air for about 30 seconds - a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a powder in a coffee grinder. Set aside.

 

In a non-stick frying pan heat 1/2 cup of oil and heat on medium high flame till it is very hot. When you drop the first piece of fish in it should sizzle immediately.

Fry for approx 2 minutes per side till is crisp and brown on both sides. I use a pair of tongs or a fork to gently turn over.

Continue above method till all the fish has been cooked. Remove to a bowl and set aside.

Cooks Note - Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like you need it to. 

Also, as when deep frying all foods the hot oil will splatter so once you drop the fish into the oil step back from the stove so you do not get hot oil splatter all over you.

 

 

In a separate saute pan or 'kadhai', take some the oil used for frying the fish .  Keep on medium heat. Add the crushed garlic and onions and saute till soft and golden brown.

 

Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.

Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes till the potatoes are cooked.

Cooks Note - If you are going to sit down to eat right after preparing this dish then the 2 cups of water is fine. If you are going preparing the fish earlier in the day to be eaten at dinner for example then increase water to 2 - 1/2 cups. This is because as it sits some of the liquid will be absorbed  and you want enough of a gravy to go with the steamed rice. 

Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle with Bengali garam masala powder and top with 1 tsp 'ghee'.

Cover with a lid and on medium high heat continue to simmer for the next 5 minutes.  Remove from heat and serve hot with steamed rice. You may garnish with chopped coriander leaves.

This is an intensely flavored dish with the rich gravy, the sprinkle of ground aromatic spices and crispy  texture of the fish.

We love it served on rice and is a true example of comfort food for us in our family. I hope you'll give it a go & it delights you as much as it does us!

 Recipe for  

MACHER KALIA - A Bengali fish curry cooked in a lightly spiced gravy of onions and tomatoes

Serves 4

Shopping list

2 lbs Grass Carp or Tilapia steaks/ fillets

3 Garlic cloves, peeled and crushed                             

1 large chopped Onion

1/2 diced Tomato

3 medium Potatoes

1/4 cup fresh or frozen Peas

1/4 tsp Salt 

1/2 tsp red chilly powder

1/4 tsp Turmeric Powder

4 whole Cardamom pods

1/2 cup Vegetable Oil for frying  (4 tbs of this oil to be used for gravy)

1 tsp 'ghee'

2 - 2 1/2 cups water

1/4 cup chopped Cilantro leaves (optional)

Bengali Gram Masala -

2 cardamom pods

1/2" cinnamon bark

2 cloves

For Marinade:

1/2 tbs  salt

1 tsp Turmeric Powder

Preparation

Fish: Marinate the fish with salt and turmeric powder.

Garlic cloves -  peeled, crush and chop

Onion - Finely chop a large onion

Tomato - Wash and dice. Leave skin on.

Potatoes - Peel and slice in 1/4" thick slices. Immerse in a bowl of water till ready to use.

Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.

Bengali Garam Masala - Roast the spices on medium heat till the sent of spices fill the air for about 30 seconds - a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a powder in a coffee grinder. Set aside.

Cooking Method

In a non-stick frying pan heat 1/2 cup of oil and heat on medium high flame till it is very hot. When you drop the first piece of fish in it should sizzle immediately. Fry for approx 2 minutes per side till is crisp and brown on both sides.  Continue till all the fish has been cooked. Remove to a plate and set aside. Set aside 4 tbs of the oil.  Store the remaining oil once completely cool for future use.

Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like we want it to. 

In a separate large saute pan with a lid or 'kadhai', take 4 tbs of the oil used to fry the fish. On medium heat, add the crushed garlic and onions and saute till soft and golden brown.

Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.

Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes or until the potatoes are cooked.

Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle Bengali garam masala powder and top with 1 tsp 'ghee'. Cover with a lid and on medium high heat continue to simmer for the next 5 minutes. Garnish with chopped coriander leaves.

Serve hot with steamed rice.

Enjoy!

 

Cumin-Coriander Crusted Beef Steak with Mexican Mole Sauce

What an honor it is for me that Gwen from Bunkycooks asked me to guest author on her blog today.

If you know her and her wonderful blog then you know that it is synonymous with fresh ingredients and great flavors, all concocted in her fabulous home kitchen. And while we're at it, don't even get me started on her pics. The woman is an absolute whiz with her camera. Boy! can she shoot! (pics that is)

So I have been toying with the idea of what I could possibly fix that would do this moment true justice. Something with explosive taste that represents the best of the season.

And as far I am concerned, there are few things that can compete with a perfectly cooked steak and a well made Mole.

Mole (pronounced - Molay)  is a term used to describe classic Mexican sauces and are made with a variety of ingredients from poblano chiles to peanuts. My favorite is this one made from chili peppers, spices, and chocolate. Yes chocolate!

Ironically,  most of the convincing needed to happen in my very own home!  Ever since I revealed dinner plans to Mr. Hubby last evening, I have never seen him more anxious. He has been stealing nervous glances my way all day with the occasional question - "Did you say, you're going to cook steak with chocolate?" My response to which was, " Dahling, it's been done for centuries, it'll be fabulous!".

Nevertheless, the nervous glances have far from ceased and it has actually been cause of some exasperation for me. I mean you'd think he'd be able to trust me on food matters after all these years! But I suppose, its because he's never been a  fan of chocolate. He tolerates it at best. So my guess is that he fears that I'm going to serve him a steak dunked in a cup of hot cocoa!

Nothing could be further from the truth. Mole cooked right, takes on a subtle sweet undertone but also takes on the slight bitter undertone from the cocoa. When combined with spices, smoky chipotle chiles and ripe tomatoes, it transforms into a wonderfully rich & flavorful sauce that complements most meats & leaves its true chocolate roots on distant shores.

The main ingredients to create this delightful dinner are -

New York strip steaks (excellent quality), cumin seeds, coriander seeds, yellow onion, fresh tomato, canned chipotle chiles in adobo sauce, red chilly powder, semi-sweet or bittersweet chocolate chips, ground cinnamon, salt, ground black pepper, olive oil & fresh cilantro.

 

 

  Prepare the ingredients -

 

Cumin-Coriander powder - In a clean and dry coffee grinder, place the cumin and coriander seeds and pulse 8-10 times till the seeds are crushed. The cumin seeds will be fine but the coriander seeds will be cracked and not fine. This is fine.

Onions - Peel & discard the skin,  tops & root. Dice into chunks.

Tomatoes - Discard woody bit on top and dice.

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

 

Spread 1/2 the crushed spices in a plate and crust one side of the steak completely with the spices. Spread the remaining spices in the plate again and once again repeat with the other side of the steak. 

   

Once the steaks have marinated, heat up the cast iron pan or fire up the grill. If using a grill the steaks will be cooked using the 'Direct heat method'.

For this recipe I recommend that you cook your steaks medium to medium-rare. Please don't turn these into strips of leather!

For cooking times, we follow  Steven Raichlen's guide to cooking steaks:

 Steaks 1/2” to 3/4” thick-

• Rare – 1-2 minutes / side
• Medium – 2-3 minutes/side
• Well-done - 3-4 minutes/side
  

Steaks 1” thick-

• Rare – 3-4 minutes / side
• Medium – 4-6 minutes/side
• Well-done - 6-7 minutes/side

Steaks 1-1/2” thick-

• Rare – 4-6 minutes / side
• Medium – 6-8 minutes/side
• Well-done - 8-9 minutes/side

Heat the olive oil in the cast iron pan over medium high heat. Use the above  guide for cooking times. I love the crisp blackened layer the steak gets when you flip it over. Cook the other side as well once again following recommended cooking times.

Once cooked, remove the steaks to a plate and rest the steak for about 5-10 minutes before serving.

Why is it important to rest steaks before cutting into them?

Quite simply, as meat proteins cook, they begin to shrink. As it continues to cook most of the moisture will be squeezed out of a lean piece of meat. As meat rests, this process is partially reversed & the moisture that is driven toward the center of the meat is redistributed. As a result, less juice runs out of the meat when you cut into it.

Also remember that the meat continues to cook after you've taken it off the heat source. This is crucial to understand especially when cooking a steak.  This is called carry-over cooking and is caused by residual heat transferring from the hotter exterior of the meat to the cooler center.

This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking while the meat rests.

While the steaks rest, prepare the mole sauce.

   

To the steak juices on the pan on medium heat, add olive oil. Add cumin seeds & diced onions. Saute for about 5-6 minutes till the onions begin to soften and turn a light brown on the edges.

 

To the onions add the tomatoes, chocolate chips, ground cinnamon, 1 chipotle chile, adobo sauce , salt, ground black pepper and red chilly powder.

 

Saute for 2 minutes till the chocolate is completely melted. Taste and adjust seasonings. Empty out the contents of the pan into a mini-chopper/blender. 

 

Add 2 tbs water & pulverize the mixture for a few minutes to a smooth paste. Place a bowl under a sieve and empty the contents from the blender into the sieve.

With a spoon keep stirring and pressing down till all the goodness has been extracted from the pulp in the sieve. Discard the pulp. 

 

And what you have is a delicious smooth mole sauce.  Using a sharp chef's knife, slice the steak about 1/4" thick at a slight angle.

Plate and serve. I served this with a delicious refreshing Black bean, avocado & tomato salad. Look for the recipe at the bottom of this post.

This is such a refreshing and delicious meal. The steak pairs marvelously with the  sweet & spicy mole sauce. The sauce itself is smooth and rich with the just the right texture and consistency. The cumin-coriander crust on the steak lends a flavor explosion with every bite.

The contribution the Black bean, avocado & tomato salad makes to this meal is not be underestimated. The refreshing flavors of the salad constantly cleanses the palette with every bite.

Such an easy to fix and yet very impressive dinner.  It also presents beautifully  for a family dinner or for fine dining.

 

 

Recipe for

Cumin-Coriander Crusted Steak with Mexican Mole Sauce

(Adapted from a recipe in Bon Appétit Magazine)

Preparation time - 10 minutes

Cooking time - 20 minutes

Serves 4

Shopping list

2 lbs New York Strip Steak

1 tbs cumin seeds

1 tbs coriander seeds

2 tsp salt

1 tbs olive oil

3-4 sprigs fresh cilantro leaves

Mole Sauce -

1 medium yellow onion

1 large ripe tomato

1 chipotle chile in adobo sauce (canned) + 1/2 tbs adobo sauce

1/4 tsp ground cinnamon

1 tsp cumin seeds

2 tbs semi-sweet or bittersweet chocolate chips

1/2 tsp salt

1/4 tsp black ground pepper

1 tbs olive oil

2 tbs water

Preparation -

Cumin-Coriander powder - In a clean and dry coffee grinder, place the cumin and coriander seeds and pulse 8-10 times till the seeds are crushed. The cumin seeds will be fine but the coriander seeds will be cracked and not fine. This is fine.

Onions - Peel & discard the skin,  tops & root. Dice into chunks.

Tomatoes - Discard woody bit on top and dice.

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

Cooking Method -

Spread 1/2 the crushed spices in a plate and crust one side of the steak completely with the spices. Spread the remaining spices in the plate again and once again repeat with the other side of the steak. 

Once the steaks have marinated, heat up the cast iron pan or fire up the grill. If using a grill the steaks will be cooked using the 'Direct heat method'.

For this recipe I recommend that you cook your steaks medium to medium-rare. Please don't turn these into strips of leather!

For cooking times, we follow  Steven Raichlen's guide to cooking steaks:

 Steaks 1/2” to 3/4” thick-

• Rare – 1-2 minutes / side
• Medium – 2-3 minutes/side
• Well-done - 3-4 minutes/side
  

Steaks 1” thick-

• Rare – 3-4 minutes / side
• Medium – 4-6 minutes/side
• Well-done - 6-7 minutes/side

Steaks 1-1/2” thick-

• Rare – 4-6 minutes / side
• Medium – 6-8 minutes/side
• Well-done - 8-9 minutes/side

Heat the olive oil in the cast iron pan over medium high heat. Use the above  guide for cooking times. I love the crisp blackened layer the steak gets when you flip it over. Cook the other side as well once again following recommended cooking times.

Once cooked, remove the steaks to a plate and rest the steak for about 5-10 minutes before serving. While the steaks rest, prepare the mole sauce.

To the steak juices on the pan on medium heat, add olive oil. Add cumin seeds & diced onions. Saute for about 5-6 minutes till the onions begin to soften and turn a light brown on the edges.

To the onions add the tomatoes, chocolate chips, ground cinnamon, 1 chipotle chile, adobo sauce , salt, ground black pepper and red chilly powder.

Saute for 2 minutes till the chocolate is completely melted. Taste and adjust seasonings. Empty out the contents of the pan into a mini-chopper/blender. 

Add 2 tbs water & pulverize the mixture for a few minutes to a smooth paste. Place a bowl under a sieve and empty the contents from the blender into the sieve.

With a spoon keep stirring and pressing down till all the goodness has been extracted from the pulp in the sieve. Discard the pulp. 

And what you have is a delicious smooth mole sauce.  Using a sharp chef's knife, slice the steak about 1/4" thick at a slight angle.

Plate and serve.

I served this with a delicious refreshing Black bean, avocado & tomato salad.

Recipe follows -

Refreshing Black bean, avocado & tomato salad

Prepare & Refrigerate while steak is being cooked.

Serves 4

Shopping list

2 cans black beans

1/4 cumin powder

1/2 tsp salt

2 tbs olive oil

6 ripe, sweet cherry tomatoes

2 ripe, brown avocados

1/4 cup chopped fresh cilantro

1 small Spanish red onion

1/2- 1 lime

1/4 tsp black ground pepper

Preparation -

Black beans - Rinse under tap water in a sieve. Drain all excess water away.

Onion - Peel & discard the skin,  tops & root. Finely chop to make about 1/2 cup

Tomatoes - Discard woody bit on top and chop

Cilantro leaves - Finely chop and set aside in a bowl of water to prevent browning.

Lime - Juice and set aside

Method - 

In a glass mixing bowl, place the drained black beans & all the other ingredients. Stir  well to combine.

Adjust seasonings especially the salt & lime juice. Cover the bowl with a plastic wrap.

Refrigerate till ready to serve

Enjoy!

{Courgettes et Tomates Farcies} A Splash of Color with Stuffed Courgettes & Tomatoes

There are people in this world who are big on stuffing - they stuff green peppers, red peppers, mushrooms, cabbage - you name it! If there's a vegetable to be stuffed, they're the first in line to do it.

I'm not one of them.

In fact, for the longest time I would listen and sometimes avail to all kinds of suggestions from co-workers about filling bell peppers with potatoes, mushrooms, cheese, rice - brown rice, wild rice, leftover rice, you name it and in the end what a waste - it did absolutely nothing for me!

Little did I know that in a small neighborhood French Bistro in Virginia I was going to be pleasantly surprised. It was in Chez Max  that I had these delightful little stuffed courgettes & tomatoes - with Italian sausage and mire poix - a combination of onions, celery & carrots among other things.

And for the first time I actually liked stuffed vegetables.

Now, I'd be lying if I told you they're part of my weekly or monthly repertoire. However, occasionally when the mood strikes and I have some extra time to spare, I do make these wonderful whimsical stuffed vegetables. So pretty are they to look at that you almost don't want to eat them!

And so much better than stuffed bell peppers, I think.

Great as a first course when entertaining because their vibrant colors make such a pretty presentation. But because there is some preparation & time involved, I usually make these as the main dinner course and serve with a riz pilaf on the side.

Now, I have no way of knowing Chez Max's recipe but thanks to 'Le Cordon Bleu at Home' here is a version that does the job pretty well!

 

This recipe involves 4 steps -

• Prepare the vegetable barrels (good term eh? - barrels)
  
• Stuffing
• Assembly
• Base of cooked vegetables

The ingredients required for all the steps are - 3 zucchinis, 8 Roma tomatoes, shallots, sliced bread, milk, butter, olive oil, Italian sausage meat, garlic cloves, eggs, onion, celery, carrot, leek, tomato paste, dry white wine, Parmesan cheese grated and parsley for garnish

Prepare the vegetable barrels-

   

Zucchinis - Cut the ends off the zucchini and cut of both ends. Reserve the top & bottom bits to be used later. Cut crosswise into " lengths - for me that meant each zucchini needed to be cut into 3 parts.

Cook's Note - Make sure you have 2 zucchini barrels and 2 tomatoes per person for a main course. You can halve that for a first course.

Scoop the flesh out from the barrels using a melon baller or as in my case I'm using a very small spoon (smaller than teaspoon) leaving 1/4" thick walls around the sides and at the bottom.

 

Set the scooped zucchini meat aside to be chopped up and used later. Sprinkle each of the barrel interiors with 1/8 tsp salt divided between 2 barrels and lay them inverted onto a rack or a parchment lined baking tray so they can drain out some of the moisture.

Tomatoes - Slice the top third from the tomatoes and reserve the tops. Scrape out the seeds and discard. Each tomato also has a core and reserve the core to be chopped up and used later. Sprinkle each of the tomato interiors with 1/8 tsp salt divided between 2 tomatoes and lay them inverted onto a rack or a parchment lined baking tray so they can drain out some of the moisture.

While the vegetables are draining, begin on the stuffing -

 

Cut off the crusts from the bread slices and soak the bread slices in milk - set aside.

 

Shallots - Peel, cut of ends and discard.

Garlic cloves - Peel & discard skin.

In a mini chopper (please use a mini-chopper or food processor for this recipe or you will chopping till kingdom come!) add the peeled shallots and peeled garlic cloves.Pulse until finely chopped but not mushy.

 

Heat butter in a saute pan and add the shallots. Cook on medium heat until soft but not brown, about 7-10 minutes.

 

Add the bulk sausage meat and stir constantly breaking up the sausage mass as best you can. Saute for 5 minutes.

Meanwhile, crack an egg in a small bowl. Discards shells and beat the eggs with a fork. Squeeze the milk out of the bread between your palms and add the bread to the sauteed sausage. Stir till blended.

 

Turn off the heat and add the egg and stir constantly so the eggs are blended and don't turn into lumps of scrambled eggs in a corner of the pan.

 

Zucchini barrels - 

Bring 4 cups of water to boil in a sauce pan. Add the zucchini barrels and blanch for 5 minutes. Remove and drain inverted on a rack. Set aside to cool. Chop up the scooped up zucchini meat and tomato cores as fine as you can. Keep separate.

 

Divide the sausage mixture into  equal quantities & then transfer 3 tbs from 1 part to the other. To the large sausage pile add chopped tomato cores. To the other pile add half the chopped zucchini meat discarding the remaining zucchini meat.

Base of cooked vegetables - 

 

Onion - Peel and quarter

Carrot - Peel & cut into chunks

Celery - Cut off the leaves and white section at the bottom. Cut the remaining length into chunks.

Leek - Cut away root tip and use only the white part - reserve the tops for chicken stock or use in soups

Garlic cloves - Peel & discard skin.

In a mini chopper add all the above ingredients and chop till very fine but not mushy.

  

In a saute pan on medium heat add oil and heat. Add butter and once it melts add the chopped ingredients. Saute till soft but not brown, about 7-10 minutes. Stir in the tomato paste and blend. Add salt, pepper and white wine. Simmer for about 5 minutes.

Empty to a baking dish with a flat bottom and spread out with a spatula. Set aside to cool.

Preheat the oven to 400 deg F

Assembly -

 

Bring forward the sausage stuffing - one with the zucchini & the other with the tomatoes. Also bring forward the vegetable barrels.

Using a small spoon or melon baller fill the vegetables till the stuffing is a mound over each vegetable top. Place the vegetables over the cooked vegetable base in the baking dish. Keep separate & upright.

Sprinkle 1/8 tsp Parmesan cheese on top of each stuffed vegetable barrel.

 

Place the reserved tops on the vegetable barrels. Some of the zucchinis will not have a top.

With a pastry brush, apply some olive oil on each of the tops. Reduce the oven temperature to 375 deg F and bake in the hot oven for 40 minutes.

During the baking process some the tomatoes and zucchinis may settle or topple over. Just straighten them during the plating process.

To plate, spoon & spread some of the vegetable base at the bottom and place stuffed vegetables per person. Serve 2 zucchinis & 2 tomatoes per person as a main or 1 of each as a first course. Serve with the tops intact.

The stuffing is savory and delicious with the roasted vegetables. Though I used Italian sausage I think this would also work very well with the numerous gourmet sausage selections available in the market. The cooked vegetable base provides a smooth and flavorful balance to the roasted vegetables and the stuffing.

I also think that when yellow squash is in season, I'll fix these with again because I suspect the sweetness of the yellow squash will pair quite nicely with a slightly spicy stuffing.

Though the dish is time consuming and has involves numerous steps I really do like fixing this occasionally when the inclination strikes.

So pretty are these lovelies, they're almost too good to eat.....until your tummy growls that is!

Recipe for

STUFFED COURGETTES & TOMATOES

Adapted from the recipe in ' Le Cordon Bleu at Home'

Preparation time - 1 hr - 20 minutes

Cooking time - 40 minutes

Serves 4 as a main/8 as first course

Shopping list:

3 medium zucchini

1/8 tsp salt/2 vegetable barrels

8 Roma tomatoes

Stuffing

2 slices bread

3/4 cup milk

1 tbs unsalted butter

3 shallots

1/2 lb bulk sausage meat, no casings

1 egg slightly beaten

2 garlic cloves

Base of cooked vegetables

2 tbs unsalted butter

1 tbs vegetable oil

1  medium onion

1/2 large carrot

1 large leek

1 stalk celery

2 tbs tomato paste

2 garlic cloves

1/4 tsp ground black pepper

1 cup dry white wine

2 tbs grated Parmesan cheese

Preparation -

Prepare the vegetable barrels-

Zucchinis - Cut the ends off the zucchini and cut of both ends. Reserve the top & bottom bits to be used later. Cut crosswise into " lengths - for me that meant each zucchini needed to be cut into 3 parts.

Cook's Note - Make sure you have 2 zucchini barrels and 2 tomatoes per person for a main course. You can halve that for a first course.

Scoop the flesh out from the barrels using a melon baller or as in my case I'm using a very small spoon (smaller than teaspoon) leaving 1/4" thick walls around the sides and at the bottom.

Set the scooped zucchini meat aside to be chopped up and used later. Sprinkle each of the barrel interiors with 1/8 tsp salt divided between 2 barrels and lay them inverted onto a rack or a parchment lined baking tray so they can drain out some of the moisture.

Tomatoes - Slice the top third from the tomatoes and reserve the tops. Scrape out the seeds and discard. Each tomato also has a core and reserve the core to be chopped up and used later. Sprinkle each of the tomato interiors with 1/8 tsp salt divided between 2 tomatoes and lay them inverted onto a rack or a parchment lined baking tray so they can drain out some of the moisture.

While the vegetables are draining, begin on the stuffing -

Bread slices - Cut off the crusts from the bread slices and soak the bread slices in milk - set aside.

Shallots - Peel, cut of ends and discard.

Garlic cloves - Peel & discard skin.

In a mini chopper add the peeled shallots and peeled garlic cloves. Pulse until finely chopped but not mushy.

Base of cooked vegetables - 

Onion - Peel and quarter

Carrot - Peel & cut into chunks

Celery - Cut off the leaves and white section at the bottom. Cut the remaining length into chunks.

Leek - Cut away root tip and use only the white part - reserve the tops for chicken stock or use in soups

Garlic cloves - Peel & discard skin.

In a mini chopper add all the above ingredients and chop till very fine but not mushy.

Cooking method-

Heat butter in a saute pan and add the shallots. Cook on medium heat until soft but not brown, about 7-10 minutes.

Add the bulk sausage meat and stir constantly breaking up the sausage mass as best you can. Saute for 5 minutes.

Meanwhile, crack an egg in a small bowl. Discards shells and beat the eggs with a fork. Squeeze the milk out of the bread between your palms and add the bread to the sauteed sausage. Stir till blended.

Turn off the heat and add the egg and stir constantly so the eggs are blended and don't turn into lumps of scrambled eggs in a corner of the pan.

Zucchini barrels - 

Bring 4 cups of water to boil in a sauce pan. Add the zucchini barrels and blanch for 5 minutes. Remove and drain inverted on a rack. Set aside to cool. Chop up the scooped up zucchini meat and tomato cores as fine as you can. Keep separate.

Divide the sausage mixture into  equal quantities & then transfer 3 tbs from 1 part to the other. To the large sausage pile add chopped tomato cores. To the other pile add half the chopped zucchini meat discarding the remaining zucchini meat.

Base of cooked vegetables - 

In a saute pan on medium heat add oil and heat. Add butter and once it melts add the chopped ingredients from the mini-chopper. Saute till soft but not brown, about 7-10 minutes. Stir in the tomato paste and blend. Add salt, pepper and white wine. Simmer for about 5 minutes.

Empty to a baking dish with a flat bottom and spread out with a spatula. Set aside to cool.

Preheat the oven to 400 deg F

Assembly & Baking method-

Bring forward the sausage stuffing - one with the zucchini & the other with the tomatoes. Also bring forward the vegetable barrels.

Using a small spoon or melon baller fill the vegetables till the stuffing is a mound over each vegetable top. Place the vegetables over the cooked vegetable base in the baking dish. Keep separate & upright.

Sprinkle 1/8 tsp Parmesan cheese on top of each stuffed vegetable barrel.

Place the reserved tops on the vegetable barrels. Some of the zucchinis will not have a top.

With a pastry brush, apply some olive oil on each of the tops. Reduce the oven temperature to 375 deg F and bake in the hot oven for 40 minutes.

To Serve-

During the baking process some the tomatoes and zucchinis may settle or topple over. Just straighten them during the plating process.

To plate, spoon & spread some of the vegetable base at the bottom and place stuffed vegetables per person. Serve 2 zucchinis & 2 tomatoes per person as a main or 1 of each as a first course. Serve with the tops intact.

Enjoy!

  

{Hariyali Tangdi kabab} A Succulent 'Green' Tandoori specialty of Grilled Chicken Legs marinated in a blend of Yogurt, Herbs & Spices

There are countless varieties and styles of Tandoori cooking. Unfortunately for most, if you have only ever eaten at a 'run of the mill' Indian restaurant here in the US, then you have probably tasted but one or two styles of tandoori cooking - doused in orange food coloring! With this recipe you are in for a welcome refreshing surprise!

It is hard to imagine that anyone would sink to their knees in rapturous delight at sight of chicken leg quarters on sale for $0.77 cents/lb. But then most people don't know that these humble chicken appendages are essential to preparing one of the finest fresh herb tandoori delicacies in the North Indian kabab repertoire! - Hariyali Tangdi kababs.

A direct translation of this dish - Hariyali Tangdi kabab - are leg (chicken) kababs  in an abundance of greens & herbs. Quite honestly, there is no better explanation.

In this kabab preparation, skinless chicken leg quarters are marinated overnight or for at least 4 hours in a blend of yogurt, spinach, green bell pepper, bird green chillies, garlic, ginger, mint leaves, red chilly powder & garam masala powder. The enzymes in the yogurt act as a meat tenderizer which is the secret behind achieving super tender & moist meat as a result.

Traditionally, these & all North Indian kababs are cooked in a  clay oven, known as tandoor. It used to cook everything from a variety of breads such as Naan & Tandoori roti to a vast selection of kababs which are marinated grilled meats, seafood & vegetables.

The traditional tandoor is a clay oven fired by charcoal. And despite an advent of modern contraptions it is nearly impossible to achieve the flavor & the aroma that comes from grilling in a traditional tandoor. However, in the modern kitchen, a gas grill, a gas broiler or charcoal grill do manage to produce fabulous results so we just may be able to overlook not having a charcoal tandoor in our kitchens!

If you are ever going to begin cooking wonderful mouthwatering kababs at home, I urge you begin with this one.  With a whir of a mini-chopper, a little bit of planning for the marination, 20 minutes on a grill or broiler & you will be in culinary heaven. By the way, I do not recommend that you substitute with chicken breasts because they have a tendency to dry out.

Hariyali Tangdi kababs  are also a marvelous dish to serve at a large party because you can produce massive amounts cheaply & quickly without anyone ever realizing that they are eating economical cuts of chicken as they will be so enthralled by its flavor. Promise!

So here goes -

 

In a mini chopper, add the yogurt, mint leaves, roughly chopped ginger, garlic cloves, baby spinach leaves, green bell pepper, lemon juice, bird green chillies, salt, red chilly powder & garam masala powder.

Blend to a fine paste, adding no additional liquid.

 

Use fresh or defrosted chicken leg quarters. Remove skin and cut away excess fat. Using a sharp knife, make diagonal slashes on the thigh & drumstick on both sides.

 

Place the chicken in a large non-metallic dish or a zip lock bag. Pour the marinade over the chicken. Rub thoroughly so the chicken is completed coated with the marinade. 

Cover & refrigerate for 24 hours or set aside on the counter top for 4 hours.

A half hour before serving, fire up the grill or broiler.

Gas Grill or Charcoal grill -  Oil the grill grate as needed. Heat grill on medium-high heat. Using 'direct' grilling method, cook the legs for about 10 mins/side

Broiler  (which is the method I'll be using since my gas grill is out of commission - aagghh....Don't ask!) 

 

If using a baking stone, heat the stone for at least 10 minutes in the preheated broiler till very hot.

Spray the baking stone or broiler pan with some non-stick baking spray. Place the chicken legs on the baking stone a broiler pan in a single layer. 

Broil for 12 minutes. Brush the legs with some melted butter or ghee and turn over to the other side.

Cook for another 12 minutes or until both sides are a delicious brown.

Remove to a platter and rest for about 10 minutes.

The clean intense flavors of the herb infused chicken is refreshing and and at the same time rich and complex. Its like a little flavor explosion with every bite.

The kachumbar served on the side, is a refreshing salad of red onions, tomatoes, lime juice & cilantro and it constantly refreshes the palette with each bite and complements the chicken perfectly!

Brilliant with Naan, plain roti or tandoori rotis.

 

Helpful Tips from Zander (blog reader & friend) who fixed this (smiles) :

1. Cook the chicken longer then you think. At first was a little under done at the bone.

2. Ghee makes nice fire when mixed with hot coals. Have a water sprayer standing by to kill the flames

3. Breast meat works fine just don’t over cook.

 

 

Recipe for

{HARIYALI TANGDI KABAB} TANDOORI GRILLED CHICKEN LEGS MARINATED IN A BLEND OF YOGURT, HERBS & SPICES 

Preparation time - 10 minutes

Marination time - 4 - 24 hours

Cooking time - 20 minutes

Serves 4

Shopping list

4-6 (large family pack) chicken leg quarters

1/2 cup yogurt

3 garlic cloves

1" piece fresh ginger root

1 cup baby spinach leaves

1'section'  green bell pepper

1/4 cup mint

2 green chillies

2 tsp salt

1/2 tsp red chilly powder

3/4 tsp garam masala

2 tbs lemon juice

Preparation -

Marinade - In a mini chopper, add the yogurt, mint leaves, roughly chopped ginger, garlic cloves, baby spinach leaves, green bell pepper, lemon juice, bird green chillies, salt, red chilly powder & garam masala powder. Blend to a fine paste, adding no additional liquid.

Chicken - Use fresh or defrosted chicken leg quarters. Remove skin and cut away excess fat. Using a sharp knife, make diagonal slashes on the thigh & drumstick on both sides.

Place the chicken in a large non-metallic dish or a zip lock bag. Pour the marinade over the chicken. Rub thoroughly so the chicken is completed coated with the marinade. 

Cover & set aside for a minimum of 4 hours or refrigerate up to 24 hours.

Cooking Method -

A half hour before serving, fire up the grill or broiler.

Gas Grill or Charcoal grill -  Oil the grill grate as needed. Heat grill on medium-high heat. Using 'direct' grilling method, cook the legs for about 10 mins/side

Broiler - If using a baking stone, heat the stone for at least 10 minutes in the preheated broiler till very hot.  Spray the baking stone or broiler pan with some non-stick baking spray. Place the chicken legs on the baking stone a broiler pan in a single layer. 

Broil for 12 minutes. Brush the legs with some melted butter or ghee and turn over to the other side.

Cook for another 12 minutes or until both sides are a delicious brown.

Remove to a platter and rest for about 10 minutes.

Enjoy!

30 minutes to Comfort in a bowl - Yellow squash, snow peas & shrimp stir-fry medley

As it stands, based on some of the things said by a few of my dearie readers, there seems to be a misconception that I spend all day slaving at a hot stove preparing these elaborate 4 hour meals - every night!

Puuhhhleeezzz!

I have 2 little kids running around at a gazillion miles per hour so most nights its  all about  meals in a jiffy.  Made from scratch of course! So lets get some of my favorite week night meals out there - starting with this one. A quick & easy stir fry with fresh yellow squash, plump shrimp and fresh succulent snow peas. Yum!

 

Comfort foods in a dictionary been described as - foods that are often emotionally significant to a person or group of people and are sometimes related to pleasant memories of childhood.

I can't think of a group of foods that represents all of that for me & more than Asian food. This may come as a surprise to you since my upbringing was in India but, I have been eating authentic Chinese food (Hong Kong & Shanghai provinces) for as long as I can remember. It's the one thing I remember most about our travels - I still can't get over that 'chicken wrapped in grape leaves creation' and the Peking duck  in Hong Kong. Don't even get me started on the Yum Chaa....

During my time in Sydney  I met HY (a Singaporean Chinese & enough with KY jokes already - he's heard it all, poor guy!) who took the time to teach me some authentic Chinese dishes in his home kitchen. He also got me hooked to weekend Yum Chaa brunches & chicken feet - yaah, it's my dirty little culinary secret - I digg chicken feet!

Up until then, though I  had an understanding of Chinese food, I was pretty much fumbling around in the kitchen, left to my own devices. My years spent in Singapore, honed my skills to a point that I developed a comfort level with preparing several traditional home spun dishes  like char kway teow, clay pot, hong siew tofu and several stir-fry's.

This one is my absolute favorites! Now if only some one would come along to teach me authentic  Dim Sum !

The ingredients for this recipe are best separated into 3 categories -

• Fresh vegetables
• Shrimp and marinade
• Sauce
  

Fresh vegetables-

 

Gather and prepare the fresh ingredients first - yellow squash, snow leas, Thai red chilly, fresh garlic, fresh ginger and fresh shrimp.

Snow peas - Tear the ends off and string like you would green beans.

Yellow squash - Cut the ends off the squash. Cut into 1" long pieces and a little over 1/4" thick.

Ginger root - Scrape the skin off the ginger root with a knife and finely chop.

Garlic cloves - Separate cloves from a bulb. Peel & finely chop by hand or in a mini-chopper.

Thai red chillies - Cut the top off the red chilly and discard. Cut into 1/4" circles and set aside.  Cook's Note - Wash your hands thoroughly with soap and water to get rid of the chilly oil before touching anyone or anything else.

Shrimp and marinade - 

 

Shrimp - Peel the raw shrimp and place in a bowl with the cornstarch, salt, pepper, sugar and sesame oil. Set aside.

Cook's Note - I use whichever size shrimp is on sale. With the exception of salad shrimp you can use any size raw shrimp. I just happened to find large shrimp (prawns) on sale today.

Sauce-

First stop - the pantry cabinet for what I like to call the 3-musketeers of stir-fry namely, soy sauce, oyster sauce and Sriracha, red chilli paste/sauce. Personally, I have a great fondness for sriracha. 

In a bowl, add the soy sauce, sriracha or hot chilly sauce, oyster sauce, cornstarch, sugar and water or chicken stock. Stir & set aside.

 

 

To wok or Not?

Most people at this point would head for that wok in the kitchen cabinet. Well, more power to you! - if you have one of those wok burners spewing out 100,000 BTU's.

A wok is only as good as its heat source. So it heats up in a flash - and then as soon as you put in the first ingredient (it gives it that wonderful smoky flavor) cools down just as rapidly instantly turning it into a useless piece of tin. Which why you need an immense flame to keep it very very hot.

If your kitchen is like mine and you have one of those regular stoves, I'd head for a heavy bottomed saute pan. Yes it's a dud to begin with and slowly heats up but once it does, it will stick with you to the end.

In a small saute pan or deep frying pan, add 1 cup of vegetable oil. Heat on medium high heat till hot but not smoking. Cook's Note - You will see movement sort of like ripples in the oil once it is hot.

Drop the snow peas in the oil in 4 separate batches for a few seconds till they turn very bright green - about 2-3 minutes .  Remove immediately with a slotted spoon.

Once all the snow peas are fried, in the same oil drop in the shrimp (prawns) till they turn pink. - about 2-3 minutes .Remove immediately from the oil and set aside.

Do not overcook either the snow peas or the shrimp (better under than over in this case)

Golden rule of stir-frying -  - Start on high flame and keep it there!

Remove 4 tbs of the same oil you used for the deep frying and pour into a heavy bottomed pan or wok.

Heat the oil till fuming. Add the chopped garlic, ginger and chilly.

 

 

 

 

As soon as the garlic starts turning a very light brown, add the cut yellow squash.

 

To begin with the squash retains its shape and white color.  Continue sauteing for about 7 minutes or until the squash become more translucent.

 

Add the snow peas and the shrimp and saute for 1-2 minutes.

Give the sauce mixture in the bowl a stir (cornstarch has a tendency to congeal at the bottom)

Add to the stir fry and saute for 1-2 minutes till the sauce thoroughly coats the vegetable and shrimp and sauce thickens. Taste and adjust seasonings.

 
Serve immediately on a bed of steamed rice.

A word of caution - have your rice cooked and everyone ready at the table as soon as the stir-fry is ready.  Do not prepare this dish in advance and keep or you will find come serving time, your snow peas have turned an unattractive olive green!

The flavors of the shrimp and vegetables are delicate and infused with the flavor from the sauce. This is such a refreshing and healthy delicious meal.

No other accompaniments are required - well maybe some lovely jasmine tea....it's a surefire favorite with my kids as well!

Recipe for

YELLOW SQUASH, SNOW PEAS & SHRIMP STIR-FRY

Preparation time - 15 minutes

Cooking time - 15 minutes

Serves 4

Shopping list

3 yellow squash

3/4 lb raw shrimp or large prawns

1 'Thai' fresh red chilly

4 cloves garlic

1" fresh ginger root

Marinade for shrimp -

1/2 tsp fresh ground black pepper

1/2 tsp salt

2 tsp corn starch

1-1/2 tsp sesame oil

Sauce -

2 tbs oyster sauce

1 tbs dark soy sauce

1 tsp sugar

1 tsp cornstarch

1/4 cup chicken stock or water

1/2 tsp  sriracha or hot chilli sauce 

1 cup vegetable oil

Preparation -

Marinade -  Shell and devein the shrimp or prawns and mix in a bowl with the marinade ingredients. Set aside.

Sauce -  In a  small bowl, mix the sauce ingredients. Stir and set aside.

Fresh produce - 

Yellow squash - Cut the ends off the squash. Cut into 1" long pieces and a little over 1/4" thick.

Snow peas - Tear the ends off and string. Wash and set aside.

Ginger - Scrape the skin off the ginger root with a knife and finely chop.

Garlic - Separate cloves from a bulb. Place a chefs knife down on the cloves and hit down hard with the heel of your palm. Repeat till the skin separates from the clove. Discard garlic skin and chop the garlic cloves. Use your knife edge as a pivot and place your hand down firmly bringing the knife up and down till all the garlic has been chopped or you can use a mini chopper.

Thai red chilly - Discard top.  Cut into 1/4" circles and set aside.

Cooking method-

In a small saute pan or deep frying pan, add 1 cup of vegetable oil. Heat on medium high heat till hot but not smoking.

Drop the snow peas in the oil in 4 separate batches for a few seconds till they turn very bright green. Immediately remove with a slotted spoon.

In the same oil, drop in the shrimp (prawns) till they turn pink. Remove immediately from the oil and set aside.

Do not overcook either the snow peas or the shrimp.

Keep heat on high. Remove 4 tbs of the same oil you used for the deep frying and pour into a heavy bottomed pan or wok.

Heat the oil till fuming. Add the chopped garlic, ginger and chilly. As soon as the garlic starts turning a very light brown, add the cut yellow squash.

Saute for approx 7 minutes or until the squash become more translucent. Add the snow peas and the shrimp and saute for 1-2 minutes.

Give the sauce mixture in the bowl a stir. Add to the stir fry and saute for 1-2 minutes till the sauce thoroughly coats the vegetable and shrimp and sauce thickens.

Taste and adjust seasonings. Serve immediately with steamed rice.

Enjoy!

 

It's Spring! Navarin D'Agneau Printanier {Lamb Navarin with Spring Vegetables}

It's officially Spring!

It always manages to creep up on me. It's as if even though the logical part of my brain knows its spring - it's that time in March,  I get used to the cold dreary days and then all of a sudden out of the blue, blue skies and the scent of orange blossoms! Everywhere!

There's nothing quite like the sweet scent of orange blossoms & it gets me every time. I take deep breathes the moment  I step outside!

I have been waiting eagerly on the precipice between winter & spring because do I have some very special meals in store for you. Some classics and some based on sheer imagination let  loose on the culinary slopes!

So  here comes one of my favorite gastronomic delights - a very special French classic,  Lamb Navarin D'Agneau Printanier which is Lamb Navarin with Spring Vegetables.

When Chef Robin White quite out of the blue did me the honor of asking me to appear as a Guest Author on her blog and specifically asked me to work on something 'spring '  I just knew I couldn't pass up the opportunity to do this French Classic.

Now, its a very big deal for me that Chef Robin asked me to do this blog post. She wears many hats as a Restaurateur, Consultant, Wine Pairing expert & Teacher of the Culinary Arts. I first became acquainted with her when I read her marvelous article on  Finishing Salts. I have never delved into these and if it were not for her & Chef Keller at the French Laundry, I would have continued in my state of oblivion.

I have often said that I lack the gene that allows me to follow a recipe to the 'T'. In fact I wouldn't begin to know how to do that. I think it has something to do with the fact that especially when it comes to the French cooking, I approach it with the same mindset I approached my thesis as a graduate student. I research, deconstruct the argument recipe, look for similarities and differences and then reconstruct the recipe in my own light.

Two culinary giants & a humble me are in the kitchen for this rendition of  Navarin D'Agneau Printanier. My favorite person when it comes to French cooking, Richard Grausman's recipe from his book At Home with the French Classics, Le Cordon Bleu's recipe for this & moi, calling out to the culinary Gods to smile on me as we journey into the  world of Navarin D'Agneau Printanier. 

Lamb Navarin is a stew with lamb, turnips, carrots & potatoes. What takes it  from Lamb Navarin to Lamb Navarin Printanier is the addition of spring vegetables namely pre-cooked french beans (very thin green beans) and shelled green peas.

Please do not omit the turnips because it would it would no longer be Navarin. In fact take it from someone who has suffered from turnip nightmares growing up. If only my mother had cooked it this way, I'd have eaten the entire field of turnips without any fuss!

The main ingredients for this dish are - Lamb (technically shoulder is to be used) but I have Australian leg of lamb just because its easily available at a Costco or local butcher.

Also, turnips, carrots, pearl onions, baby waxy potatoes, fresh tomato, onion, leeks (which is my addition) tomato paste, beef broth, dry white wine, all-purpose flour, fresh thyme sprigs, parsley for garnish & of course the spring vegetables - french green beans & shelled (frozen) green peas. 

Also a bouquet garni with fresh or dried thyme, parsley & bay leaves. I use the Grausman method for the bouquet garni and therefore also require celery. Details are coming up.

Prepare the ingredients -

Turnips - Peel, discard top & bottom knobs & cut into quarters.

Carrots - Peel & cut into 1-1/2" thick lengths. Discard the top.

Onion - Peel, discard the skin. Halve, & then place in a mini-chopper and finely chop.

Cook's Note - Interestingly, Grausman does not use onions in his recipe but Cordon Bleu does & I do like onion.

Leeks - Discard root tip. Halve and slice into 1/4" thick semi-circles. Use only the white & light green parts. Discard the thick dark green portion & leaves.

Garlic - Peel & chop cloves. Set aside.

Parsley - Discard the stalks. Finely chop the leaves and set aside. 

Baby red potatoes - Wash, cut away any 'eyes' or brown spots & peel. Set aside.

Pearl onions - I simply don't have the patience to peel miniature onions so I found a shortcut that works really well.

 

Bring 2 cups of water to an angry boil. Drop in the pearl onions and boil for 3 minutes. Sieve and discard the water.

 Under gently running cold tap water, peel the onions using a knife to cut off the root tip. 

Cook's Note- It is very important to not cut above the root tip or the entire onion will fall apart as the layers separate.

Measure & set aside - the all-purpose flour, tomato paste, beef stock & dry white wine. 

 

Lamb - If you purchased a boneless leg of lamb like I did, then use a kitchen scale and separate 2 lbs of meat from the rest. Return the rest of the meat to the refrigerator for use in a later recipe. Do not refreeze if the meat has been defrosted from the freezer.

Cut away the thick skin if attached from the meat.

 

Cut the lamb into 1-1/2" cubes. Place on a kitchen paper towel. Cover with another piece of paper towel and press so all the moisture is absorbed. The meat will not brown if it is damp.

For Bouquet Garni -

 

Using the Grausman method - Take 2 stalks of celery approx 4-5 inches long but of equal lengths. Place fresh or dried thyme in one of the celery hollows (what else would u call it?) Place the bay leaves covering the thyme followed by sprigs of fresh parsley.

 

Interlock the two celery sticks together squishing together all the herbs and tie the 2 halves together with kitchen twine. There you have it - bouquet garni without the cheesecloth. I have used this method time and time again over decades and it works well every time.

 

Use a heavy bottom pan, dutch oven or a copper saute pan as in my case.

On high heat, bring vegetable oil to fuming. In a single layer, add the lamb chunks to the pan. Brown on each side, then flip over an brown on the other side. This should take about 10 minutes for each batch & may need to be cooked in 2 batches. Do not over crowd the pan.

Once golden brown, remove the meat & set aside while you cook the second batch of meat.

 

To the saute pan add the garlic, sliced leeks & chopped onions. Saute for about 2 minutes on medium heat till slightly softened.

 

Add the browned lamb and saute for another minute. Add the all-purpose flour and saute for on medium heat for about 3-5 minutes until the flour is all spongy & begin to stick to the bottom of the pan.

 

Add the beef stock,white wine, bouquet garni, chopped tomatoes, tomato paste & fresh thyme sprigs.

Cook's Note - The Grausman recipe calls for beef stock as opposed to Le Cordon Bleu recipe which calls for hot water. Of course I prefer adding beef stock except I have added 4 cups instead of the called for 3 cups.

Also Grausman does not use fresh tomatoes in his recipe but Le Cordon Bleu does and I think its always a nice addition to a stew. However, I have reduced the quantity  of  tomatoes since I think the tart from the tomato paste will be strong enough. Also, I have reduced the quantity of onions  as well. I find that  use of onion in excess will turn the dish sweet which I don't think that's appropriate here.

 

On medium-high heat bring the stock to simmer. Cover with a tight fitting lid and  allow to cook undisturbed on low heat for 1 hour.

Meanwhile prepare the remaining vegetables -

 

In a saute pan, heat 2 tbs salted butter & add the carrots.

 

Saute on medium heat for about 3-5 minutes, shaking the pan frequently so the carrots brown on all sides. Remove the carrots with a slotted spoon and set aside on a plate.

  

In the same pan saute the pearl onions & turnips for another 3-5 minutes or so or until they are browned on all sides.  Shake the pan frequently so the onions & turnips begin to glaze & are brown on all sides. Remove them to the same plate with the carrots along with all the butter in the pan.

Green peas - Measure out the frozen green peas.

Green French beans - For aesthetic reasons, I only string from the top woody bit. I leave the end intact. Especially because these are succulent young green beans, this will be OK. If you are using tough green beans then string from both ends.

Set aside the green peas & the green beans ready to use.

 

After the stew has been cooking an hour, give the stew a good stir & add potatoes & the carrots. Stir & replace the tight fitting lid.

Cook's Note -  In both the traditional recipes, the potatoes are cooked separately and added to the stew at the every end. I see no reason for this. If anything the potatoes are going to taste only better cooking in the stew (and I was right)

After 1/2 hour, give the stew a good stir & add the turnips & the pearl onions. Stir & replace the tight fitting lid.

 

Mean while bring a pot of water, about 3 cups to an angry boil with 1 tsp salt. This takes about 15 minutes.

Add the green french beans and cook for about 5-7 minutes. Drain in a sieve, discarding excess water. Add the beans & peas to the stew. Stir. Replace the tight fitting lid & cook for 5 minutes.

Test the green beans & give it another 5 minutes if needed. In my case the beans were cooked after 5 minutes but since the quality of the beans varies, check to ascertain. Also, pierce one of every vegetable & thick piece of lamb to ensure it is all cooked.

Total cooking time was about 2 hours. Discard the thyme sprigs & the bouquet garni.

Cook's Note - If you are preparing to serve this the next day do not add the green beans & peas until the stew has been reheated thoroughly just before serving time the  next day. I do however want to point out that I liked it best the same evening even though it may be against norm.

Taste & adjust seasonings and Serve hot.

The stew can be serve in individual soup plates or in a tureen or deep large platter . Garnish with fresh chopped parsley .

This stew is absolutely delicious and is just as hearty &  soul enriching for family as it will be for fine dining. Serve with crusty bread and a glass of excellent burgundy.

The gravy in the stew is rich, thick and infused with the the flavors of the herbs, seasoning & root vegetables. The scent from the turnips is distinct, heady & the flavor in the root vegetables which have absorbed all the wine & the meat juices is absolutely delicious. The turnips even more so!

What better a way to invite the goodness of spring into your home than with Navarin D'Agneau Printanier ?

Recipe for

Navarin D'Agneau Printanier {Lamb Navarin with Spring Vegetables}

Preparation time - 30 minutes

Cooking time - 2 hours

Serves 4-6

2 lbs boneless leg of lamb (I used Australian) 

1 large onion (to get about 1-1/4 cups chopped)

1 leek

3 garlic cloves

18 pearl onions

16 baby red (waxy) potatoes

3 large carrots

3 medium turnips

1/4 lb fresh green french beans (thin variety)

1/2 cup frozen shelled green peas

4 tbs vegetable oil

2 tbs salted butter

1 carton (1 litre) beef stock

3 tbs all-purpose flour

1 tsp salt

1/4 tsp ground black pepper

4-5 fresh thyme sprig

6-7 sprigs parsley (enough to get 1 tbs chopped leaves)

Bouquet Garni

2 fresh thyme sprig or 1/2 tsp dried thyme

5 parsley sprigs

2 bay leaves

Preparation-

Turnips - Peel, discard top & bottom knobs & cut into quarters.

Carrots - Peel & cut into 1-1/2" thick lengths. Discard the top.

Onion - Peel, discard the skin. Halve, & then place in a mini-chopper and finely chop.

Cook's Note - Interestingly, Grausman does not use onions in his recipe but Cordon Bleu does & I do like onion.

Leeks - Discard root tip. Halve and slice into 1/4" thick semi-circles. Use only the white & light green parts. Discard the thick dark green portion & leaves.

Garlic - Peel & chop cloves. Set aside.

Parsley - Discard the stalks. Finely chop the leaves and set aside. 

Baby red potatoes - Wash, cut away any 'eyes' or brown spots & peel. Set aside.

Pearl onions - I simply don't have the patience to peel miniature onions so I found a shortcut that works really well.

Bring 2 cups of water to an angry boil. Drop in the pearl onions and boil for 3 minutes. Sieve and discard the water.

 Under gently running cold tap water, peel the onions using a knife to cut off the root tip. 

Measure & set aside - the all-purpose flour, tomato paste, beef stock & dry white wine. 

Lamb - If you purchased a boneless leg of lamb like I did, then use a kitchen scale and separate 2 lbs of meat from the rest. Return the rest of the meat to the refrigerator for use in a later recipe. Do not refreeze if the meat has been defrosted from the freezer.

Cut away the thick skin if attached from the meat.

Cut the lamb into 1-1/2" cubes. Place on a kitchen paper towel. Cover with another piece of paper towel and press so all the moisture is absorbed. The meat will not brown if it is damp.

For Bouquet Garni -   Take 2 stalks of celery approx 4-5 inches long but of equal lengths. Place fresh or dried thyme in one of the celery hollows (what else would u call it?) Place the bay leaves covering the thyme followed by sprigs of fresh parsley.

Interlock the two celery sticks together squishing together all the herbs and tie the 2 halves together with kitchen twine. There you have it - bouquet garni without the cheesecloth. I have used this method time and time again over decades and it works well every time.

Cooking method -

Use a heavy bottom pan, dutch oven or a copper saute pan.

On high heat, bring vegetable oil to fuming. In a single layer, add the lamb chunks to the pan. Brown on each side, then flip over an brown on the other side. This should take about 10 minutes for each batch & may need to be cooked in 2 batches. Do not over crowd the pan.

Once golden brown, remove the meat & set aside while you cook the second batch of meat.

To the saute pan add the garlic, sliced leeks & chopped onions. Saute for about 2 minutes on medium heat till slightly softened.

Add the browned lamb and saute for another minute. Add the all-purpose flour and saute for on medium heat for about 3-5 minutes until the flour is all spongy & begin to stick to the bottom of the pan.

Add the beef stock,white wine, bouquet garni, chopped tomatoes, tomato paste & fresh thyme sprigs.

On medium-high heat bring the stock to simmer. Cover with a tight fitting lid and  allow to cook undisturbed on low heat for 1 hour.

Meanwhile prepare the remaining vegetables. In a saute pan, heat 2 tbs salted butter & add the carrots.

Saute on medium heat for about 3-5 minutes, shaking the pan frequently so the carrots brown on all sides. Remove the carrots with a slotted spoon and set aside on a plate.

In the same pan saute the pearl onions & turnips for another 3-5 minutes or so or until they are browned on all sides.  Shake the pan frequently so the onions & turnips begin to glaze & are brown on all sides. Remove them to the same plate with the carrots along with all the butter in the pan.

Green peas - Measure out the frozen green peas.

Green French beans - For aesthetic reasons, I only string from the top woody bit. I leave the end intact. Especially because these are succulent young green beans, this will be OK. If you are using tough green beans then string from both ends.

Set aside the green peas & the green beans ready to use.

After the stew has been cooking an hour, give the stew a good stir & add potatoes & the carrots. Stir & replace the tight fitting lid.

Cook's Note -  In both the traditional recipes, the potatoes are cooked separately and added to the stew at the every end. I see no reason for this. If anything the potatoes are going to taste only better cooking in the stew (and I was right)

After 1/2 hour, give the stew a good stir & add the turnips & the pearl onions. Stir & replace the tight fitting lid.

Mean while bring a pot of water, about 3 cups to an angry boil with 1 tsp salt. This takes about 15 minutes.

Add the green french beans and cook for about 5-7 minutes. Drain in a sieve, discarding excess water. Add the beans & peas to the stew. Stir. Replace the tight fitting lid & cook for 5 minutes.

Test the green beans & give it another 5 minutes if needed. In my case the beans were cooked after 5 minutes but since the quality of the beans varies, check to ascertain. Also, pierce one of every vegetable & thick piece of lamb to ensure it is all cooked.

Total cooking time was about 2 hours. Discard the thyme sprigs & the bouquet garni.

Cook's Note - If you are preparing to serve this the next day do not add the green beans & peas until the stew has been reheated thoroughly just before serving time the  next day.

Taste & adjust seasonings and Serve hot.

Enjoy!

On the subject of Excellent Meatballs

Meatballs for the longest time have not been a warm and fuzzy subject with me. There is nothing worse than biting into a rock hard meatball no matter how nice the flavor is.

Well, all this was about to change some Christmas' ago. My dear friend Beth invited us to her mother's Christmas Eve party and Beth's mother Mrs. Lambert is a wonderful cook and hostess. She has a Virginian charm and style of eras gone by and puts out an amazing banquet every year for the holidays.

One staple on her menu (along with her oyster stew) are meatballs in marinara sauce. Her's are soft and flavorful and melt in your mouth. Yum...

So imagine my surprise when Beth, an amazing cook and hostess herself (traits she inherits from her grandmother & mother no doubt) gifts me a handwritten collection of her family recipes for my birthday.  What a wonderful and thoughtful gift! And in it was the recipe for Mrs. Lambert's meatballs.

Now, one might say you should never mess with perfection....well, I can't help it!  Over the years I have added my own little tweaks to the recipe and though the recipe continues to remain largely Mrs. Lambert's, it is now also a la Devaki!

I promise, one bite into these and you are going to be in 7th heaven! And the sauce.....spoon licking good! Try 'em and see! Look for the upcoming post 'On the subject of Excellent Marinara sauce' for ramblings and the recipe for one of the best Marinara sauces ever! Promise, Girl scouts honor!

Over to the meatballs - the main ingredients in this recipe are  fresh chopped parsley, fresh chopped garlic, Italian seasoning, freshly grated Parmesan cheese, red pepper flakes and seasoned bread crumbs along with equal quantities of ground beef and Italian sausage.

Begin by preheating oven to 400 def F.

 
 

In a large bowl combine our base ingredients for the meatball first - fresh chopped parsley, fresh chopped garlic, Italian seasoning, freshly grated Parmesan cheese, red pepper flakes and seasoned bread crumbs.

Combine vigorously with a whisk till blended.

 

To the mixing bowl, add equal amounts of raw ground beef (15-20% fat) and mild Italian sausage. With clean hands, mix gently ensurin g that  the mixture is loosely but well mixed.

Cooks Note - Do not squeeze and compress the meat together as you mix or it will result in hard meatballs when cooked.

  

 

 

 

 

 

 Spray some non-stick cooking spray on a large  baking tray. I use a pretty ratty aluminum pan that is about 12 x 18 inches which works really well.

On the subject of ratty, my baking tray confirms Item (6) of the Honest scrap post which speaks to the subject of ugly pots!
 

 Pull out a hunk of meat between your fingers and roll loosely into a ball approx 2 inches round.

Cooks Note - I weigh mine individually on a kitchen scale so each one weighs 2 oz each. I get about 21 meatballs which works well - 20 for dinner and 1 for the cook! Seriously - are you going to be able to resist popping one in your mouth once these come out of the oven? ....smiles...

  

  

Place them in a row not touching till you have used up all the meat.

Very Important - Now pour a cup of beef or chicken stock (which ever you have handy) in the tray. We are going to collect the yummy pan juices and use it for our marinara sauce later.

Place in the oven and set the timer to 30 minutes. 

Cooks Note - When the meatballs come out of the oven, once they have cooled a bit, you will find the melted cheese etc. congealed around each of the meatballs along with the pan juices. 

Separate it from the meatballs and leave in the pan. Whisk it up to break up the solids to use in our Marinara sauce. If you are not going to make the Marinara sauce straight away then remove pan drippings to a container and store in the refrigerator till further use.

 

So there you have it - melt in your mouth meatballs. When I took a bite of one straight out of the oven they had turned out fantastic!  I was amazed by the burst of flavor from the garlic, the cheese and parsley and also by how soft & moist they were.
 

Don't forget, look for the upcoming post  'On the subject of Excellent Marinara sauce' for an equally brilliant recipe! ...smiles...

Recipe for 

MELT-IN-THE-MOUTH MEATBALLS

Preparation time - 15 minutes

Baking time - 30 minutes

Serves 4

Shopping list

1 lb raw ground beef/chuck (15-20% fat)

1 lb mild Italian sausage

1/4 cup seasoned breadcrumbs                            

4 tbs chopped fresh parsley

4 tbs grated fresh Parmesan cheese

1 1/2 tsp dried Italian seasoning

2 eggs

2 tbs fresh chopped garlic

1/2 tsp red chilly powder or Cayenne pepper

1 cup beef or chicken stock

Preparation

Breadcrumb mixture - In a large bowl, large enough to fit all the meat as well, mix together breadcrumbs, parsley, cheese, Italian seasoning, eggs, chopped garlic and red chilly powder. With a whisk, mix vigorously till the mixture is well blended.

Meatballs - To the bowl now add the raw ground beef and mild Italian sausage. With clean hands, mix gently with a light hand ensuring that the mixture is loose but well mixed. Do not squeeze the meat together or it will result in a hard meatball once cooked.

Pull out a hunk of meat between your fingers and roll loosely into a ball approx 2 inches round or  weigh on a  kitchen scale so each meatball weighs 2 oz. You should get about 21 meatballs.

Cooking method -

Preheat oven to 400 deg F.  Spray some non-stick cooking spray on a large  baking tray.

Place the meatballs in a row not touching each other till you have used up all the meat. Now pour a cup of beef or chicken stock (which ever you have handy) in the tray. 

 

 

 

Place in the oven and set the timer to 30 minutes. 

Cooks Note - Collect congealed solids and pan juices.  Remove pan drippings to a container and store in the refrigerator for later use  to prepare Marinara sauce.

Serve hot as is or with Marinara sauce over spaghetti. 

Enjoy!
 

 

 

 

Do you have a favorite Meatballs family recipe or a story you would like to share with us? If so please let us know about it in the comments.We would love to hear from you!

Auspicious Steamed Fish for Chinese New Year - Whole steamed fish served with a Ginger, Garlic & Shitake mushroom sauce

Gong Xi Fa Cai {Happy Chinese New Year}

&

Happy Valentine's Day!

How wonderful that both celebrations should fall on the same day! The Year of the Tiger, 4708 begins. I am thrilled because Chinese New Year is my excuse to cook and also feast on some of my favorite dishes such as steamed whole fish, spicy crabs & spring rolls. These foods are not only eaten randomly but are rooted in symbolism.

Traditionally, the whole family gathers on the eve for a New Year's Eve feast, which is this evening. In addition to a mouthwatering fare of pork & duck & other delicacies, it is customary to serve a whole fish with head & tail intact at the end of the evening meal symbolizing a wish for wealth & abundance in the coming year. The word for fish, "Yue," sounds like the words both for wealth and abundance.

The next morning, gifts and money in little red packets called Ang Pao in Taiwanese, Hong Bao in Mandarin & Lai See in Cantonese are exchanged between friends & family.

 

So, true to custom, this evening I'm fixing us a humongous 3-1/2 lb steamed fish (tilapia) with savory  shallots, garlic & chilly sauce. I have, however, taken some artistic liberties, such as switching Chinese dried mushrooms for Shitake mushrooms and omitting the streaky pork that is often used.

I am looking forward to this evening meal - the way I see it we can all do with more luck & prosperity this year!

The main ingredients for this dish are - whole firm white fish (tilapia or sea bass), shallots, garlic cloves, green onions, fresh ginger root, 2 red Thai chillies, vegetable oil, soy sauce, sugar & cilantro for garnish.

If you noticed I didn't mention that you need a steamer - that is because I don't have one either and the home grown version that we'll be using does the job just fine.

In fact, I took a visit to a 'no-names' gourmet cooking store this evening and promptly set out to inspect their steamers. Sorry to say but what a joke!

The steamers they featured were so tiny that the presumption is that the only foods that are going to be cooked are those that are going to be cut up into tiny little pieces and feed about two people! Not to mention, of course, they were priced upwards of 80 bucks. So, as far as I'm concerned, my home grown version is just fine - if it works for Grandma, it works for my Mum & it works for me, it'll will work for you!

 

All you need is a large circular flat bottomed pan & the springy side wall of a spring foam. Other than that a plate for the fish that should be smaller than the diameter of the pan (so that steam can pass through the sides of the plate)

Add about 6 cups of water to the pan, making sure it is not going to overflow out of the pan. On high heat bring the water to boil.

Mean while, begin working on the fish & the sauce ingredients -

Fish - Make sure the fish is completely defrosted. Wash thoroughly and make sure it is scaled & gutted. 

Take a sharp chef's knife or slicer and cut long diagonal slash marks on each side of the fish - about 3 per side. Place on a microwave safe plate.

Ginger - Cut into thin slices & julienne

Garlic cloves - Peel & finely slice into circles

Shallots - Peel & finely slice

Green onions - Finely slice on the diagonal

Shitake mushrooms - Cut & discard stem. Finely slice the tops.

 
 

Place the plate with the fish on it on the spring foam pan in our home grown steamer. Now usually, we'd just be able to place a dome lid on the pan and be done. However, my fish is a massive 3.5 lbs and it is larger than the plate.

So I am going to use some aluminum foil and create a sort of dome over the fish trying very hard not to squish the foil down on the fish. Also make sure than the foil is crimped along the edges of the pan so most of the steam remains & circulates in the steamer.

Now allow the fish to steam at about 6-6.5 mins/lb. I needed to steam mine for about 20-22 minutes before the fish was white, flaky & cooked to the bone.

Meanwhile, begin working on the sauce.

Now there are generally two methods traditionally followed - either the sauce is mixed in a bowl, left alone to marinate for about 15 minutes & then poured over the fish allowing it to steam with the fish (we have clearly opted not to do this) and the second method is the one I've used today - the sauce is prepared separately and poured over the already steamed fish & is at this point ready to serve.

I prefer cooking the sauce separately because it allows us to season the oil with shallots & garlic which infuses so much flavor into the sauce.

 

On medium-high heat, bring vegetable oil to fuming. Add the sliced garlic and saute for a few seconds till it begins to brown. Add finely sliced shallots and stir. Saute until the shallots begin to turn golden brown - about 7-10 minutes.

 

Add the finely sliced Thai red chillies and the stir for a few seconds. Add the sliced mushrooms and saute for a few minutes till the mushrooms wilt.

 

Once the mushrooms have wilted, add the thinly sliced ginger and stir. Saute for about a minute and add 3/4 cup water. Once it begins to simmer, add the soy sauce and sugar. Taste and adjust the salt. In my case we didn't need any salt. Simmer for a few minutes. Take off the heat & set aside.

The sauce will taste quite strong & savory which is what you want because it will taste right once eaten with the fish. Also the sauce is more like a broth which is how it is supposed to be. This sauce is not meant to be thickened with cornstarch.

 

Once the fish is thoroughly cooked, remove the foil. With 2 spatulas,gently lift the fish and place onto a serving platter. Pour the pan juices that have collected in the plate in the steamer, over the fish.

Spoon the solids in the sauce over the fish and pour the sauce all over the fish. Sprinkle sliced green onions along its length and finish with a sprig of cilantro.

Serve as part of a meal with steamed white rice.

 
The flaky moist fish is delicious with the slightly spicy savory sauce. The saltiness from the soy sauce balances well with hint of sweetness from the sugar. The sauce is especially delicious with the rice. This always is a comforting meal no matter what the occasion but tonight it is all the more special.

So here's wishing all of you, our family & friends every happiness, prosperity & wealth this New Year.

!Gong Xi Fa Cai!

"Make happy those who are near, And those who are far will come"

- Chinese proverb

Recipe for

AUSPICIOUS STEAMED FISH FOR CHINESE NEW YEAR

Preparation time - 10 minutes

Cooking time - about 20 minutes

Serves 4-6

Shopping list:

Approx 3 lb whole white fish - tilapia or sea bass

1" fresh ginger root

5 garlic cloves

2 Thai red chillies

5 shallots

1/4 cup dark soy sauce

3/4 cup water

5 tbs vegetable oil

cilantro leaves for garnish

2 stalks green onions for garnish

fish pan juices (from steaming fish)

Preparation -

Fish - Make sure the fish is completely defrosted. Wash thoroughly and make sure it is scaled & gutted. 

Take a sharp chef's knife or slicer and cut long diagonal slash marks on each side of the fish - about 3 per side. Place on a microwave safe plate.

Ginger - Cut into thin slices & julienne

Garlic cloves - Peel & finely slice into circles

Shallots - Peel & finely slice

Green onions - Finely slice on the diagonal

Shitake mushrooms - Cut & discard stem. Finely slice the tops.

To prepare a steamer -

Use a large circular pan & the springy side bit of a spring foam. Other than that a plate for the fish that should be smaller than the diameter of the pan (so that steam can pass through the sides of the plate)

Add about 6 cups of water, making sure it is not going to overflow out of the pan. On high heat bring to boil.

Cooking method -

Fish - Place the plate on the spring foam pan in our home grown steamer. If the fish to too large & a lid won't fit, use some aluminum foil and create a sort of dome over the fish trying very hard not to squish the foil down on the fish.

Also make sure than the foil is crimped along the edges of the pan so most of the steam remains & circulates in the steamer.

Now allow the fish to steam at about 6-6.5 mins/lb. I needed to leave mine alone for about 20-22 minutes before the fish was white, flaky & cooked to the bone.

Sauce -

On medium-high heat, bring vegetable oil to fuming.

Add the sliced garlic and saute for a few seconds till it begins to brown.

Add finely sliced shallots and stir. Saute until the shallots begin to turn golden brown - about 7-10 minutes.

Add the finely sliced Thai red chillies and the stir for a few seconds. Add the sliced mushrooms and saute for a few minutes till the mushrooms wilt.

Once the mushrooms have wilted, add the thinly sliced ginger and stir. Saute for about a minute and add 3/4 cup water.

Once it begins to simmer, add the soy sauce and sugar. Taste and adjust the salt. & sugar. Take off the heat & set aside.

To serve -

Once the fish is thoroughly cooked, remove the foil. With 2 spatulas,gently lift the fish and place onto a serving platter. Pour the pan juices that have collected in the plate in the steamer, over the fish.

Spoon the solids in the sauce over the fish and pour the sauce all over the fish. Sprinkle sliced green onions along its length and finish with a sprig of cilantro.

Serve as part of a meal with steamed white rice.

Enjoy!

'Child meets Grausman' Boeuf Bourguignon

 

Braised beef cubes simmered in a seasoned red wine sauce with mushrooms, carrots, and onions

When we first arrived to the US from Singapore,  we did so in 17 FedEx boxes and our suitcases in tow. Needless to say, my favorite cutlery, crockery and all my other cooking doo-dah’s were not on the list of priorities when we were paying international cargo rates.

 

So I literally started rebuilding my kitchen from scratch, pot by pot and ladle by spoon.  Now the one thing you need to know about me, is that I have champagne tastes but on a water budget!

The one exception to this rule are my kitchen pots and my shoes. I have some very excellent Mauviel copper pots sitting in my cabinets that rival only the cost of my equally excellent Stuart Weitzman shoes. Need I say more?  

So once I have recovered from shortness of breath and loss of sight from the sticker shock and I finally do end up buying that excellent pot, I expect it to last forever. I don’t me the five year cycle kind of forever I mean that pot better be around and functioning at top notch efficiency to be past down from generation to generation kind of forever. 

So I pull out my Mauveil  copper pot for meals that will do it justice - Canard Roti, Cassoulet  and of course boeuf bourguignon which is an occasion in itself. I plan to serve the stew with with some fresh baked boule bread.

My first order of business was choosing an excellent recipe. I immediately began by pouring through the pages of Julia Child's recipe from Mastering the Art of French Cooking (anyone who's seen Julie & Julia knows why)  and then I moved onto At home with the French Classics by my absolutely favorite person in French Cooking - Richard Grausman. 

I realized that there were similarities as well as subtle differences between both recipes and I am inclined to take the best of both worlds.

So I am going to cook the stew in the oven as called for in Julia Child's recipe but as suggested by Grausman, cook the pearl onions very quickly in boiling water, then stew them for approx 30 minutes in beef stock.  I am also  going to cook the bouquet garni with the stew instead of the onions. Also I intend to brown the mushrooms separately from the onions.

Instead of serving the stew with rice or noodles, I am roasting baby red and serving them with the boeuf bourguignon.

Clear your day - you need to take your time with this one but the results are so worth the effort!

 

 

To begin with, I purchased the bacon from the farmers market and it was smoked and thick not like the paper thin stuff you get at the regular grocery stores. I then cut it each lengthwise through the center (to get long lengths)and then into 1-1/2 inch pieces or lardons.

   
 

Bring 4 cups of water to an angry boil. Add the bacon and simmer on medium heat for 10 minutes. Sieve, discard the water and set bacon strips aside.

Prepare the vegetables -

 

 

 Large Onion - Peel and diced a large onion.

Carrots - Peel and slice the carrots into 1/4" circles.

Garlic - Peel and slice the garlic cloves  and set aside.

 

At this point I realize I do not have fresh thy me nor do I have any cheesecloth left  for the  bouquet garni (used it up when I made the Black bean soup) No worries!

For Bouquet Garni -

   

Using the Grausman method - Take 2 stalks of celery approx 4-5 inches long but of equal lengths. Place fresh or dried thyme in one of the celery hollows (what else would u call it?) Place the bay leaves covering the thyme followed by sprigs of fresh parsley.

 
  

 

Interlock the two celery sticks  together squishing together all the herbs and tie the 2 halves together with kitchen twine. There you have it - bouquet garni without the cheesecloth. I have used this method time and time again over decades and it works well every time. 

On medium high heat, in a casserole, dutch oven or copper pot, add a little butter and saute the bacon till the strips are golden brown and crispy.

Set aside. 

One of the most important decisions in the preparation of this dish is the cut of  meat to be used. Grausman places a great  importance to the use of Chuck. He explains that it provides adequate  the fat content which essentially  bastes the meat from the inside as it cooks. Substituting with sirloin or a leaner cut of meat would be a mistake.
 

   

Cut the beef into 1-1/2" cubes. Place on a kitchen paper towel. Cover with another piece of paper towel and press so all the moisture is absorbed.

Child explains that the meat will not brown if it is damp.

Move a oven rack to the lowest position off the oven floor.  Preheat the oven to 450 deg F

    

 

I decided to use neither olive oil nor vegetable oil for the stew. Instead I used clarified butter - it works beautifully because clarified butter has a higher smoke point than regular butter and the flavor is delicate which is perfect for our purpose.

On medium high heat, in the casserole, dutch oven or copper pot, heat the clarified butter or oil till fuming. Place the meat in a single layer. Brown the meat on all side, turning over only once the underside has browned. This should take approx 5-7 minutes. Work in batches if necessary. Remove the beef to a platter and set aside.

     

In the same fat left behind from the meat, saute the onions and carrots till golden brown.

Set aside with the bacon. Return the meat to the pot.

 
 

Return the meat to the casserole or pot.  Add all-purpose flour, salt and pepper and give it a good stir till the meat is thoroughly coated with the flour.

Place uncovered in the hot oven for 4 minutes. Remove from the oven. Stir and return to the hot over for another 4 minutes.

Reduce oven to 325 deg F.

  
 

 

To the meat, add the burgundy wine, beef stock, tomato paste, crushed garlic slices,  bacon, sauteed carrots and onions and the bouquet garni.

On medium high flame, bring the stew to a simmer. Skim away as much as floating residue as possible. 

Cover the pot with a tight fitting lid and let cook for approx 4-4.5 hours.
 

Cook's Note -  Though Julia Child's recipe calls for a cooking time of 2 1/2 - 3 hours,  I found that it needed close to 4-1/2 hours in the oven to get the meat to a 'fall off the fork' softness. 

 

This is what the stew looks like at the 1 hour mark (to the left) and the 3 hour mark (to the right).

 While the stew is cooking in the oven, closer to the 2.5 hour mark, begin preparing the rest of the ingredients - pearl onions, potatoes and the mushrooms

The pearl onions - I simply don't have the patience to peel miniature onions so I found a shortcut that works really well.

 
 

Bring 2 cups of water to an angry boil. Drop in the pearl onions and boil for 10 minutes. Sieve and discard the water.

Under gently running cold tap water, peel the onions using a knife to cut off the root tip. 

 Cook's Note- It is very important to not cut above the root tip or the entire onion will fall apart as the layers separate.

Simmer the onions in 1/2 cup beef stock for 1/2 hour on low flame to soften. Sieve and set onion-beef stock aside. Add more stock if needed half way.

 If you are steaming or boiling the potatoes to serve with the stew, then make preparations for that. You can cook the potatoes in boiling water till soft, peel & cut into cubes. Personally,  I prefer the look & taste of roasted potatoes.

    

I decided to roast baby red potatoes in the oven with the stew.

Baby red potatoes - Pour some melted butter and rub some salt and pepper on the potatoes. Place in a baking dish.  

Bake on the top rack of the oven while the stew is also in the oven. Bake for approx 1 hour or until the red potatoes are cooked (pierce with a knife or toothpick to test)

Cook's Note- These potatoes will be unlike the roasted potatoes that are prepared on a high temperature where they have a crisp outer skin and soft interior. These  potatoes will be soft but not crispy since we are baking at a low temperature of 325 (sharing spaces with the stew) 

 

 

The mushrooms - Cut the stems off the mushrooms and  halve if they are small or quarter if they are large. You want them to be approx the same size as the onions.

In a saute pan, heat the  oil & butter (equal portions of each)  till hot but not fuming. Add the cut mushrooms and saute over high heat for 3-5 minutes or until brown.

Cook's Note--When you first put the mushrooms in the pan they will absorb all the fat so the mushrooms will appear very dry. Continue sauteing because soon the mushrooms will  soon release their liquid. Do not add any additional fat or liquid to the mushrooms.

   

The pearl onions - In the same saute pan, heat the  oil & butter (equal portions of each)  till hot but not fuming. Add the boiled and peeled pearl onions. Saute for about 5 minutes or until they have caramelized to a beautiful golden brown. Remove to the same bowl as the mushrooms.

 

 

Once the stew is done after approx 3.5-4 hours it will look a rich brown color and the beef will be very tender.

Using a slotted spoon or skimmer, place the beef in an attractive serving casserole. Pile the pearl onion, mushrooms and potatoes over the meat.

Return the casserole  or in my case, copper pot, with the sauce to the stove. Remove any visible fat from the surface of the cooking liquid. If the sauce is too thick, add a little water or if too thin bring to rapid boil. The sauce should be the consistency of heavy cream.

Cook's Note - I found that the sauce was just the right consistency straight out of the oven so I did not boil. I simply reheated the sauce.

Taste and adjust seasonings.  Strain the sauce over the meat and vegetables.

Sprinkle with finely chopped parsley. Serve immediately.

 

One bite into this  boeuf bourguignon and it is as if a balloon full of heady wine has popped in my mouth. The deep, rich flavors are complex enough to give one pause but simple and complementary enough to bring on a smile.

The boule on the side is  a perfect accompaniment - warm crusty bread with cold butter. Need I say more?

 

 

Recipe for

'Child meets Grausman' BOEUF BOURGUIGNON

Serves 6

Shopping list

2 tbs clarified butter or vegetable oil

3 tbs melted butter

2 tbs vegetable oil

4 tbs melted butter (for roasting potatoes)

3 lbs beef chuck (see note on substitution)

1 large onion

1 carrot

2 tbs all-purpose flour

3 cups full-bodied Burgundy wine

3 cups organic beef stock (store-bought)

4 garlic cloves

1 tbs tomato paste

Bouquet Garni (fresh thyme sprig or 1/4 tsp dried thyme , 5 parsley sprigs, 2 bay leaves)

1 tsp salt

1/4 tsp freshly ground black pepper

1 bag pearl onions (approx 18-24)

12-18 baby red potatoes

3/4 lb smoked thick bacon

3/4 lb mushrooms

6 sprigs parsley, finely chopped - for garnish

Preparation -

Move a oven rack to the lowest position off the oven floor.  Preheat the oven to 450 deg F

For readying the stew for the oven -

Bacon - Cut each bacon strip lengthwise through the center (to get long lengths) and then into 1-1/2 inch pieces. Bring 4 cups of water to an angry boil. Add the bacon and simmer on medium heat for 10 minutes. Sieve, discard the water.

On medium high heat, in an oven ready casserole, dutch oven or copper pot, add  1 tbs  butter and saute the bacon till the strips are golden brown and crispy. Set aside.

Beef Chuck - Cut the beef into 1-1/2" cubes. Place on a kitchen paper towel. Cover with another piece of paper towel and press so all the moisture is absorbed.

Onion - Peel and diced a large onion.

Carrot - Peel and slice the carrots into 1/4" circles.

Garlic - Peel and slice the garlic cloves  and set aside.

Bouquet Garni  - Take 2 stalks of celery approx 4-5 inches long but of equal lengths. Place fresh or dried thyme in one of the celery hollows. Place the bay leaves covering the thyme followed by sprigs of fresh parsley.

Interlock the two celery sticks together squishing together all the herbs and tie the 2 halves together with kitchen twine. Set aside. 

While stew is in the oven - (closer to the 2-1/2 hour mark) -

The pearl onions -Bring 2 cups of water to an angry boil. Drop in the pearl onions and boil for 10 minutes. Sieve and discard the water. Under gently running cold tap water, peel the onions using a knife to cut off the root tip. Do not cut above the root tip or the entire onion will fall apart as the layers separate.

Simmer the onions in 1 cup beef stock for 1/2 hour on lowest heat to soften. Sieve and set onion-beef stock aside. Add more stock if needed half way.

The potatoes -  Pour 4 tbs melted butter and rub some salt and pepper on the potatoes. Place in a baking dish.  Bake on the top rack of the oven while the stew is also in the oven. Bake for approx 1 hour or until the red potatoes are cooked (pierce with a knife or toothpick to test)

 

Sauteed mushrooms - Cut the stems off the mushrooms and  halve if they are small or quarter if they are large. You want them to be approx the same size as the onions.

In a saute pan, heat 1 tbs  oil & 1 tbs butter till hot but not fuming. Add the cut mushrooms and saute over high heat for 3-5 minutes or until brown.

Sauteed  pearl onions - In the same saute pan, heat 1 tbs oil & 1 tbs butter till hot but not fuming. Add the boiled and peeled pearl onions.

Saute for about 5 minutes or until they have caramelized to a beautiful golden brown. Remove to the same bowl as the mushrooms.

Cooking Method -

 

On medium high heat, in the same casserole, dutch oven or copper pot used for sauteing bacon, heat the clarified butter or oil till fuming. Place the meat in a single layer. Brown the meat on all side, turning over only once the underside has browned. This should take approx 5-7 minutes. Work in batches if necessary. Remove the beef to a platter and set aside.

In the same fat left behind from the meat, saute the onions and carrots till golden brown. Set aside with the bacon.

 

Return the meat to the casserole or copper pot.  Add the all-purpose flour, salt and pepper and give it a good stir till the meat is thoroughly coated with the flour.

Place uncovered in the hot oven for 4 minutes. Remove from the oven. Stir and return to the hot over for another 4 minutes. Reduce oven to 325 deg F. 

To the meat, add the burgundy wine, 2 cups beef stock, tomato paste, crushed garlic slices,  bacon, sauteed carrots and onions and the bouquet garni.

On medium high flame, bring the stew to a simmer. Skim away as much as floating residue as possible. 

Cover the pot with a tight fitting lid and let cook for approx  3.5-4 hours or until the meat is 'fall off the fork' soft.

Once the stew is done after approx 3.5-4 hours it will look a rich brown color and the beef will be very tender.

Using a slotted spoon or skimmer, place the beef in an attractive serving casserole. Pile the pearl onion, mushrooms and potatoes over the meat.

Return the casserole  or in my case, copper pot, with the sauce to the stove. Remove any visible fat from the surface of the cooking liquid. If the sauce is too thick, add the reserved onion-beef  stock or if too thin bring to rapid boil. The sauce should be the consistency of heavy cream.

Taste and adjust seasonings.  Strain the sauce over the meat and vegetables.

Sprinkle with finely chopped parsley and serve immediately with warm crusty bread.

Enjoy with a glass of excellent Burgundy!

 

 

Mark Miller's Authentic Black Bean Soup

 
The first time I had ever heard of Mark Miller was on my 16th birthday when my uncle who knew me to be his food crazy niece gifted me with an autographed copy of Coyote Cafe by Mark Miller.

I was young and you know what they say - "youth is wasted on the young" - yup, pretty much! I quickly glanced through the book and with its 35 descriptions of fresh and dried chillies, I heard that 'swoosh' as it all went over my head! At least I had the good sense to pack it with me as I left for university and it has since then, followed me from continent to continent through education and careers. 

Finally, when I landed on the shores of the United States of America, it was restored to the esteemed position that it deserves - on my kitchen counter top! It hasn't moved since (except when we've moved and  the umpteen number of times I refer to it) and has become one of  my 'go-to-books' when it comes to understanding American southwestern cuisines as well as South American and Mexican flavors,  which have greatly influenced Chef Miller's cooking.

He narrates a fascinating story about his Black Bean Soup. It was on his first visit to Guatemala that he acquired a taste for  black beans. Back in Berkeley at the Fourth Street Grill, he began developing his own recipes for black beans and this recipe is one of them (incidentally, Mark Miller studied anthropology and Chinese art history at U.C. Berkeley)

The first month this soup was served, James Beard walked in, really liked it, asked for the recipe and published it in his nationally syndicated column. 

I have decided to follow his recipe to the letter with 2 exceptions  (sorry, can't help it) - I cannot for the life of me cook 1 lb of beans in 24 cups of water so I am going to use 7 and I cannot use 2 jalapeno peppers (with younglings and all) so I am reducing it down to 1. Other than that, it's Mark Miller's Black Bean Soup alright!

 

The recipe calls for dry roasting Mexican oregano, cumin and coriander seeds together.

Cook's Note - Do this on low-medium heat. Once the coriander seeds look golden brown and the spices release a heady scent, the spices are roasted.

Transfer into a coffee grinder and grind for a few seconds till very fine. 

 

Using a cheesecloth create a bouquet garni of sliced onion, jalapeno pepper, roasted spices, crushed garlic cloves, dried thyme, bay leaves, whole peppercorns and a large bundle of cilantro.

 

Cook' Note - Use a large piece of cheesecloth that has been folded over a few times so it isn't porous like a sieve. I used trussing twine to tie mine together to make a bundle.

Fill a stock pot with 7 cups water.

Cook's Note - Remember you can always add some more water during the cooking process if you think it needs it - much harder to take water away.

  

Drop the bouquet garni into the water and simmer on medium heat till it  has infused the water to create a beautiful 'herbal tea'

Cook's Note -  This is where I have deviated from the original recipe with regard to the amount of water used from 24 cups to 7 and reducing the jalapeno peppers to 1.

   

Wash and rinse the black beans (do not use canned black beans).  Drain the water and add to the 'herbal tea'.

Also add the tomato puree. Stir. Bring to boil and cover with a tight lid. Simmer on low heat for 4 to 4-1/2 hours on low heat. Stir occasionally.

The beans must be completely soft and just start falling apart.

Cook's Note - After an hour or so I added 1/2 tsp baking soda. It is a trick used in preparing dals in Indian cooking. It helps the beans and lentils cook faster with no effect on the flavor. I absolutely needed the beans to be on the table in 3 1/2 hours so this helped.

Once the black beans have cooked, remove and discard bouquet garni. Using a potato masher mash half the beans so the soup thickens.

Cook's Note -  In our family, we like a thick soup so I had to simmer the soup on medium-high heat for 15-20 minutes till some of the liquid had evaporated.

Taste and adjust seasonings. I  served the soup with a dollop of sour cream and a sprig of cilantro.

The soup had a delicate flavor. The aroma from the spices infused the soup and was a treat to the senses. We even ate the beans with the rice which was delicious. When the soup is eaten the day it is prepared, it has a ' slight-chilly-hot' undertone which was fine for Mr. Hubby and me but the next day and the day after, it was perfect (similar to Chili, isn't it?).

The flavors are unbelievable as it's allowed to mature. I have got to say - there are very few things that are infused with such heady earthy flavors and I urge you to give it a try.

Especially, don't forget to serve it with the Brazilian style Pork tenderloin, Marinated in Feijoada Spices & Roasted with an Orange-Serrano Chile Glaze

Well what a great meal this turned out to be, especially considering it was  the result of a  pantry raid!

Recipe for

MARK MILLER'S BLACK BEAN SOUP

Preparation time - 10 minutes

Cooking time - about 3-1/2 - 4-1/2 hours

Serves 4

Shopping list:

1 lb raw black beans

1  tsp cumin seeds

1 tsp coriander seeds

1-1/2 tsp Mexican oregano

1/2 yellow onion

4 garlic cloves

1/2-1 jalapeno chiles

2 bay leaves, crushed

1/2 tsp dried thyme leaves

1 bunch cilantro leaves

1-1/2 tsp whole peppercorns

1/2 cup tomato puree

2-1/2  tsp salt

1/2 tsp baking soda (optional)

7 cups water

Preparation -

Onion  - Peel and cut into 1/2 " thick slices

Garlic - Peel and crush

Cilantro - Wash and cut off stems at the base. Bunch leaves together.

Jalapeno chile - Wash and cut into big round circles.

Spices - On low-medium heat, dry roast the Mexican oregano, cumin and coriander seeds together. Transfer into a coffee grinder and grind for a few seconds till very fine.

Bouquet garni -  Using a cheesecloth create a bouquet garni of sliced onion, jalapeno pepper, roasted spices, crushed garlic cloves, dried thyme, bay leaves, whole peppercorns and a large bundle of cilantro. Tie together with trussing twine or kitchen thread to make a bundle.

Black beans - Wash, rinse, drain. Set aside.

Cooking method-

In a stock pot, add the water and drop in the bouquet garni . Simmer on medium heat till it  has infused the water to create a beautiful 'herbal tea'

Add the black beans and tomato puree to the 'herbal tea'. Stir.

Bring to boil and cover with a tight lid. Simmer for 4 to 4-1/2 hours on low heat. Stir every half hour or so.

Cook's Note - Add the baking soda after 1 hour if using. This will drop the cooking time so check in approx 3- 1/2 hours to see if beans are completely soft and just starting to fall apart.

Once the black beans have cooked, remove and discard bouquet garni. Using a potato masher,  mash half the beans so the soup thickens. If you prefer a thick soup,  simmer for 15-20 minutes on medium-high heat till soup has reached desired consistency.

Taste and adjust seasonings. Serve with a dollop of sour cream and cilantro.

Enjoy!

Brazilian style Pork tenderloin, Marinated in Feijoada Spices & Roasted with an Orange-Serrano Chile Glaze

 
My first introduction to  anything or anyone Brazilian, was at the age of 12 when I met an acquaintance of my parents -  a fellow student at the Yoga Institute.

She was indeed an unforgettable woman - a woman with an amazing stature, beautiful, flawless olive  toned skin & strikingly stunning features. What was even more memorable was the passion with which she described her country, her people, their festivals & their food.

It was through her talks that I first heard of Churrasco, a cooking style, which translates roughly from the Portuguese language to barbecue. It owes its origins  to the fireside roasts of the gauchos of southern Brazil & is one of the most commonly known styles of Brazilian cooking (though there are many styles & varies with region)

Years later when I received my first cookbook by Mark Miller Coyote Cafe, I was thrilled to see that he was so heavily influenced by South American & Mexican cuisines & with time, his books proved invaluable in strengthening  my understanding of the South American & Mexican cuisines. The recipe that follows is adapted from one of his & inspired by the National dish of Brazil - Feijoada, a thick stew of black beans and pieces of pork and other meats .

    

The pork tenderloin should be marinated for 3 days (72 hours)  -

I have started the recipe at noon on Friday  & I am going to marinate the tenderloin in the herb bath & then record its 'journey' as it marinates over the next 3 days, to be finally cooked  for Monday evening's dinner. Join me won't you?

 

 

The marinade is a combination of brown sugar, dried thyme leaves, Mexican oregano leaves, red cayenne pepper, crushed dried bay leaves,  salt, black pepper cloves & cinnamon.

Mix with dry, clean fingers & set aside. 

 

 

 I would have preferred to marinate the meat in a zip lock bag so it does not take up so much room in the refrigerator. But it is not to be - the tenderloin is too long so I am going to have to use a large (non metallic) dish.

Place the marinade rub in a dish (large enough for the tenderloin to fit) & add the water. Soak the tenderloin in this marinade bath. Cover with plastic wrap or a tight lid  & refrigerate & for the next 3 days (72 hours).

  

With each passing day there is a darkening of the marinade bath.  This is what it looks like on day 3 - 72 hours later. Remove from refrigerator and allow to reach room temperature.

For the glaze - Gather the ingredients - freshly squeezed orange juice, roughly cut ginger, Serrano chiles, brown sugar and cloves.

 Preheat oven to 350 deg F

  

In a mini chopper, add 1/2 cup orange juice with the cloves and ginger. Pulverize to a fine paste. In a small sauce pan, add the pulp from the chopper to the rest of the orange juice and the Serrano chiles slit down the middle.

 

Bring the glaze to boil on high flame. Reduce to medium flame and continue to boil for approx 15-20 minutes or until it is the consistency of maple syrup.

  

Sieve the glaze and press down into the pulp so you get most of the glaze out of it. Discard the pulp.

   

Place the pork tenderloin into a baking dish, sprayed with non-stick cooking spray. Discard the marinade.

Turn the pork tenderloin over to its fatty side first and apply the glaze with a pastry brush. Turn over to the top side. Repeat process with the pastry brush. Insert a meat thermometer through its thickest portion (almost horizontally)

Place in preheated oven and reapply glaze every 15 minutes. Cook for approx 1 hour - 10 minutes or until the meat thermometer shows a temperature of 145 deg F.

Rest for 10 minutes. Cut into 1/4" thick slices at a slight angle. Spoon the glaze from the baking dish over the tenderloin with an upcoming recipe for Mark Miller's Authentic Black Beans 

If you are going to make one pork tenderloin recipe in your life - this should be the one! A tall order you say?

 

Wait till you bite into it - the pork tenderloin is infused  throughout with  the rich smoky flavors of the herbs and spices and the glaze provides a balance of sweet, tart, a touch of heat and richness - nothing shouts out, yet all the elements remain identifiable.

What to do with leftover pork tenderloin?

You are not going to believe what I have planned  - it is  going to be truly fabulous - Roast Pork Tenderloin on Blinis with Chipotle Mayonnaise & Pear salsa!

 

Recipe for

PORK TENDERLOIN MARINATED IN FEIJIODA INSPIRED SPICES, ROASTED WITH AN ORANGE-SERRANO GLAZE

Shopping list - 

Pork Marinade in Feijioda spices-

1/2 cup brown sugar

1-1/2 tsp salt

2 tsp ground cumin

1 tbs dried thyme

4-5 crushed dried bay leaves

1 tsp ground black pepper

1 tsp Mexican oregano leaves

2 tsp cayenne pepper

6 cloves

1 stick cinnamon

6 cups of water

For glaze -

1/2 cup brown sugar

freshly squeezed juice of 3 oranges

1/2 cup roughly chopped ginger

2 tsp whole cloves

2 serrano chiles, slit down the middle

Preparation

The marinade - Mix all the dry ingredients in a zip lock bag or  dish (non-metallic) large enough to hold the pork tenderloin and water. Mix the rub ingredients till well blended. Add water to the herbs and spices. Place tenderloin in the marinade bath for 3 days or 72 hours in refrigerator. Remove pork tenderloin from the refrigerator and set aside to reach room temperature.

The glaze - In a mini chopper, add 1/2 cup orange juice with the cloves and ginger. Pulverize to a fine paste.

In a small sauce pan, add the pulp from the chopper to the rest of the orange juice and the serrano chiles. Bring the glaze to boil on high flame. Reduce to medium flame and continue to boil for approx 15-20 minutes or until it is the consistency of maple syrup.

Sieve the glaze and press down into the pulp so you get most of the glaze out of it into a bowl, under the sieve.  Discard the pulp.

Preheat oven to 350 deg F

Cooking method -

Place the pork tenderloin into a baking dish, sprayed with non-stick cooking spray. Discard the marinade.

Turn the pork tenderloin over to its fatty side first and apply the glaze with a pastry brush. Turn over to the top side. Repeat process with the pastry brush. Insert a meat thermometer through its thickest portion (almost horizontally)

Place in preheated oven and reapply glaze every 15 minutes. Cook for approx 1 hour -10 minutes or until the meat thermometer shows a temperature of 145 deg F.

Rest for 10 minutes. Cut into 1/4" thick slices at a slight angle. Spoon the glaze from the baking dish over the tenderloin and serve with Mark Miller's Black Beans.

Enjoy!

21st Century 'Mince Pie' - Brioche Braid filled with Ground Meat, Apricots, Spices and Roasted Sweet Potatoes

I wake up to a nippy morning and for some incomprehensible reason my first thought is of warm rich bread (a very bad thing for my hips). Not just any bread - warm, soft, not too sweet, fluffy bread filled with some sort of  filling with meat and ....peas, carrots, cumin, dried cranberries, dried apricots, raisins and cinnamon and  a hint of something sweet.

You may have come across this age old adage that one either has the propensity to be a cook or to be a baker. Well,  I am a cook who dares to bake!

As I settle down with my morning cuppa, I started flipping through the pages of my vintage  Random House  books on Cookery and Etiquette. Now, inspiration can dawn from a myriad of places - sometimes it finds you as you blindly stare out of your car or walk around the garden or a whisper of something someone said and then..... it jumps out at me from the pages of an antiquated leather bound book  ambling on about  banquets in 15th, 16th and 17th century England.

I chanced upon a paragraph on  mince pies!

English recipes from the 15th, 16th and 17th century describe a mixture of meat and fruit used as pie fillings. These recipes included brandy, ciders and wines. The use of spices like cloves, cinnamon, nutmeg and mace was common in late medieval and renaissance meat dishes.

And as I continue to read on,  the thought of spiced meat and dry fruits nestled in light and airy bread  warms my soul.

Decision made - we are going to make ourselves a 21st century version of English mince pies! Except that we are going to braid some challah, brioche bread with a filling of ground beef, onions, spices and roasted sweet potatoes. 

From my shabby collection of recipes, I pull out my tattered, oil stained, brioche bread recipe that has been adapted from one of Richard Grausman's recipes. He is one of my favorite food people in the food world.

You will need close to 3-4 hours to prepare this recipe. The dough has to rise and then chill in refrigerator before baking

Preheat the oven to 400 deg F and then gather the ingredients for the filling -

 1 lb Ground beef or lamb (I used beef because that's what I had on hand), sweet potato, onion, olive oil, butter, turmeric, cumin powder, red cayenne pepper, 1" cinnamon, ground cinnamon, nutmeg, brown sugar, dried apricots, raisins and low sugar apricot preserves.

Prepare the ingredients - 

The Filling -

  

Onion -Finely chop the onion.

Apricots - Finely chop dried apricots into 1/4" cubes.

Raisins - In a bowl of warm water, soak the raisins so they plump up.

Sweet Potato - Peel and wash sweet potato. Cut with a very sharp knife into 1/2" cubes. Place in a baking tray or dish. Add 1 1/2 tbs olive oil and mix with fingers.

In the preheated oven, bake for 30-35 minutes till cooked. Test by piercing a piece of potato with a knife. The potatoes should be just soft and not crisp and brown on the edges.

 

Heat olive oil in a sauce pan on medium high heat. Once hot, add the butter and immediately add the onions and whole cinnamon. Saute till onions are soft. Add the ground meat and brown. Do not add any spices yet. Once the meat is brown, drain the fat in a sieve and discard. Return to heat.

Add the sweet potatoes, turmeric powder, red cayenne powder, salt, black pepper, cinnamon powder, ground nutmeg, brown sugar, raisins and chopped apricots.

Continue sauteing for another 5-10 minutes or till all the ingredients are well incorporated. 

Add  1 tbs low sugar apricot preserves and stir well.

Taste and adjust seasonings. Set aside to cool completely.

Cooks Note - If you going to bake the stuffed brioche for dinner, I would prepare the filling earlier in the day and then by late afternoon, start working on the dough.

Dough -

To begin this task, we must first recruit a large mixing bowl or container or  paraat , large enough to mix and knead the brioche dough.

Assemble the ingredients - warm water, dry active yeast, sugar, honey, salt, eggs and copious amounts of melted butter ( 1 1/2 sticks or 6 oz). 

 

Put 3/4 cup warm water (110 deg F) into a bowl, add sugar and dissolve.  Empty the contents of 1 packet dry and active yeast into it. Stir. Proof the yeast & if it is active it will look something like this in about 10 minutes. If it doesn't, it means it is dead and a trip to the grocers is warranted.

Pool the flour into the utensil. Add the yeast water, salt, eggs, honey and melted butter.

 

With washed and  clean hands, work and knead the dough.

(Wow! Look how nice these photos turned out! What a treat to have hubby around to take these - otherwise its just me prancing around with a spatula in one greasy hand and my little digital in the other...smiles)

 

 

No doubt about it - brioche dough is a soft gooey dough and I had to fight the urge  to empty another cup of flour into this goopy mess (not to mention ignore the palpitations)

Be  rest assured, this goop is what we want. The more flour you add to this soft dough, tougher the bread you will end up with.

Cover with a moist cheesecloth (or a cotton cloth) and set aside to rise in a warm place for 2 hours.The dough should now look swollen like the image on the right.

At this point transfer into a container with a lid, not air tight, and transfer to the refrigerator. Once the dough has chilled ( 1 hr minimum, 2-3 hours is great, overnight is awesome!) it is ready for use.

Separate the dough into 2 balls, 1 lb each. Set aside one for future use in the refrigerator (I am going to use mine to bake warm buns for sandwiches - see upcoming post - but you can also use them for grilled fruit tarts or to bake a brioche braid like we are today.

 

Place the chilled dough ball and liberally sprinkle flour all over the dough ball.  Spray a baking stone or baking sheet with non-stick baking spray. Using fingers and the rolling pin, roll and stretch out the dough to cover the entire surface of the baking sheet or stone.

 

Spoon all the now cool filling down the center 1/3 width. Use up all the filling even though you it may seem like it may be too much. Leave 2-3 inches at the top and bottom unfilled.

   

Make 1" cuts on both sides of the filling. Leave 2" from the top and bottom.

The dough is soft but it is also stretchable and strong. Start at the bottom, folding over the filling and braid one strip over the other, overlapping so you end up with an intertwining braid (this sounds a lot harder than it actually is. Once you get going, it is a piece of cake..ur..brioche)

Tuck in the other end so both ends the of the filling is completely covered.

 

Separate an egg white and beat with 1 tbs cold water. With a pastry brush apply all over the surface of the brioche. Place in a preheated oven for 30 minutes.

As you all know by now, I have a no frills camera - none of that soft focus air brushed doodah & in my humble opinion,  even by real world estimation this looks pretty darn good - don't you think?

Wait till you cut into it...

 

One bite into it and I promise you it will be an explosion of flavors in your mouth. And your guests will be sooo impressed & they will oohh..and aahh...over the bread & the filling and the meat with its  spices & sweet undertones from the potatoes, apricots and raisins.

 I really hope you make this. It is a lot of fun and it will be  so worth your while! 

Bon Appetit!

Recipe for

21st CENTURY MINCE PIE

Serves 4

Shopping list

The filling;

1lb ground beef or ground lamb

1 large sweet potato

1 large onion                      

2 1/2 tbs olive oil

1 tbs butter

1 tsp cumin powder

1/4 tsp turmeric

1/2 tsp red cayenne powder

1/4 tsp ground cinnamon

1" cinnamon bark

1/4" tsp ground nutmeg

1 1/2 tbs brown sugar

1/4 cup raisins

1/2 cups dried apricots

1/2 tsp salt

1/4 tsp black pepper

1 tbs low sugar apricot preserves

The dough:

4 cups all purpose flour

3/4 warm water (110 deg F)

1 packet dry active yeast

1 tbs white sugar

2 tbs honey

1/2 tsp salt

4 eggs

 1 1/2 sticks or 6 oz butter, melted

For the wash:

1 egg white 

1 tbs cold water

Preparation -

The filling:

Sweet potato - Peel and chop into 1/2" cubes. Toss with 1 1/2 tbs olive oil. In an oven preheated at 400 deg F, bake the chopped potatoes for 35-40 minutes, till soft but not brown.

Raisins and apricots - In a bowl of warm water, soak the raisins so they plump up. Chop the apricots into 1/4" cubes

Onion - Peel and finely chop. Set aside.

The Brioche:

Yeast - In the warm water, add the white sugar and dissolve. Pour the contents of the dry active yeast and stir. Set aside for 10 minutes, till frothy.

Dough - In a large mixing bowl or container with a lid, gather the flour. Add the warm yeast water,  honey, salt, eggs and  melted butter. With washed and  clean hands work and knead the dough well (the brioche dough is a soft gooey dough)

Cover with a moist cheesecloth and set aside to rise in a warm place for 2 hours.The dough should now look swollen.

Transfer to the refrigerator. Once the dough has chilled (approx 1 hr) it is ready for use. Separate the dough into 2 balls. Return one  to the refrigerator for later use.

Cooking method -

Preheat oven to 400 deg F

Place the chilled dough ball and liberally sprinkle flour all over the dough ball.  

Spray a baking stone or baking sheet with non-stick baking spray. Using fingers and the rolling pin, roll and stretch out the dough to cover the entire surface of the baking sheet or stone.

Spoon all the filling down the center 1/3 width. Use up all the filling. Leave 2-3 inches at the top and bottom unfilled.

Make 1" cuts on both sides of the filling. Leave 2" from the top and bottom.

Start at the bottom, folding the dough strip over the filling and braid one strip over the other, overlapping so you end up with an intertwining braid. Tuck in the other end so both ends the of the filling is completely covered.

Beat the egg white with the cold water. With a pastry brush apply all over the surface of the brioche. 

Bake in a preheated oven for 30 minutes.

Cut into slices and serve warm.

A Carolina Escape - Sauteed shrimp with Chorizo, Mushrooms, Green Onions & Bacon on a bed of Cheddar Grits

The outer banks in North Carolina USA, especially the island of Emerald Isle, is an unforgettable place - an island with pristine beaches, beautiful beach architecture, an endless expanse of  ocean filling one with an overwhelming feeling of smallness as you look upon into its infinite vastness, the rhythmic sound of the waves - and  Shrimp & Grits. 

Why shrimp and grits? Because its every where! And because I always cook it when we visit this island with its endless bounty of  fresh shrimp & local fish.

Grits are coarsely ground and often stone milled corn most commonly eaten in Southern USA.  What is commonly used is referred to as hominy grits i.e. grits without the germ, is ground into small grains. It is similar to other thick corn or maize-based porridge from around the world, such as Polenta.

Traditionally, Shrimp & Grits is a staple in the low country of South Carolina and eaten for breakfast. The original version of this dish consists of a pot of grits with shrimp, cooked in bacon grease or butter.  Nowadays, it is enjoyed with fervor in both North & South Carolina and  served for all meals.

My version of Shrimp & Grits is a spicier, embellished version and is quite different to the southern rendition. In my opinion, the spiced sauteed shrimp works well with the smooth & creamy flavor of the grits and is a lovely meal to prepare if you having company for dinner or just want to plain impress!

  

The main ingredients in the recipe are -

Hominy grits ( if you can find it - I had to settle for regular corn grits today), large shrimp, smoked apple wood bacon, baby portabella mushrooms, green onions, green bell pepper, aged cheddar cheese, lemon juice, fresh cilantro and parley.

The spice used is my recipe for  Whatever Whenever dry rub or if you are out of time or ingredients , substitute with a store purchased Cajun seasoning. Also, if chorizo (Mexican sausage) is not available in your part of the world, you can successfully omit it.

  

 

Before preparing the fresh ingredients, in a heavy bottomed pan, bring water to boil with salt. Add the grits and stir. Cook on low heat for 25-30 minutes till the the grits are creamy and smooth. 

 

Add shredded cheese and butter. Mix well.

Cook's Note - Please stay away from instant grits. Also, keep stirring regularly as the grits will begin to stick to the bottom of the pan as it begin to thicken.

While the grits are cooking, prepare the rest of the ingredients - 

 

Green onions - Wash, discard brown wilted stalks and chop.

Cilantro & Parsley - Wash & chop.

Mushrooms - Wipe with a damp cloth and slice.

Green bell pepper - Wash and chop.

Cheddar cheese - Shred and set aside.

Garlic -  Peel, discard skin and chop.

Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.

Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.

 

Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.

Cook's Note - To crisp the bacon, place bacon in a very hot pan and keep pouring out (discarding) the grease as the bacon begins to float in it. Once the bacon is crispy on both sides, place on paper kitchen towels.

Heat a heavy bottomed pan on medium heat  - preferably cast iron. (Feel free to  use the same  cast iron pan used to fry bacon)

Add olive oil and heat for about a minute. 

 


Add garlic. Stir for a few seconds. As soon as the garlic begins to brown, add the green onions & bell pepper. Saute for 2-3 minutes.

 

Add the chorizo and saute for 2-3 minutes.

 

Add the mushrooms and saute for 4-5  minutes till the mushrooms are limp. Do not add any liquid. The mushrooms will first absorb all the oil in the pan and then release their liquid turning limp.

 

Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque. Add the bacon, cilantro, salt, pepper & lemon juice . Mix well. Taste and adjust seasonings.

On the plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.  Garnish with chopped cilantro leaves if desired.

An explosion of myriad flavors with every bite, the cheddar grits provide a smooth and creamy back drop to the spiced shrimp (prawns really) and the chorizo, bacon & mushrooms  give the dish yet another dimension. A play of harmony with very diverse elements & enormously satisfying!

Recipe for

SAUTEED SHRIMP WITH CHORIZO, MUSHROOMS, GREEN ONIONS & SMOKED APPLE WOOD BACON ON A BED OF CHEDDAR GRITS

Shopping list -

Shrimp-

1 lb large unshelled shrimp (prawns)

1 bunch green onions

2 tbs bulk chorizo sausage (Mexican sausage)

8 oz baby portabella mushrooms

4 slices smoked apple wood bacon

1/8 green bell pepper

1/2 cup fresh cilantro leaves

1/4 cup fresh parsley 

1/2 tbs lemon juice

1 tbs whatever whenever dry rub

1/4 tsp black ground pepper

3 garlic cloves

4 tbs olive oil

Grits - 

1 cup hominy grits (if available) or corn grits, not quick-cook variety

1/2 cup cheddar cheese

2 tbs butter

3/4 tsp salt

Preparation-

Green onions - Wash, discard brown wilted stalks and chop.

Cilantro & Parsley - Wash & chop.

Mushrooms - Wipe with a damp cloth and slice.

Green bell pepper - Wash and chop.

Cheddar cheese - Shred and set aside.

Garlic -  Peel, discard skin and chop.

Lemon juice - Freshly squeeze lemon juice (1 tbs) and set aside.

Shrimp - Shell, de-vein and butterfly the shrimp - cutting through the back but not all the way through.

Bacon - In a cast iron or heavy bottomed pan, heat pan and fry the bacon till brown. Crumble once cool and crisp.

Cooking method -

Heat a heavy bottomed pan on medium heat  - preferably cast iron. Add olive oil and heat for about a minute. 

Add garlic. Stir for a few seconds. As soon as the garlic shows signs of browning, add the green onions & bell pepper. Saute for 2-3 minutes. Add the chorizo and saute for 2-3 minutes.

Add the mushrooms and saute for 4-5  minutes till the mushrooms are limp.

Increase the heat to medium-high. Add the shrimp and saute vigorously for approx 5-6 minutes until the shrimp turn a pinkish opaque.

Add the bacon, cilantro, salt, pepper & lemon juice . Mix well.

Taste and adjust seasonings.

To plate, place the hot grits at the bottom of the plate and top with the sauteed shrimp.

Enjoy!

WHATEVER WHENEVER DRY RUB

Shopping list

• 1 ½ tbs Paprika
  
• 2  tbs Brown sugar
  
• 1  tbs Garlic powder
  
• 1/2  tbs Black pepper
  
• 1  tbs Onion powder
  
• 1  tbs Thyme leaves
  
• 1  tbs Oregano leaves
• 1/2  tbs Cayenne Pepper
  
• 1/4 tbs Turmeric 
  
• 1/2 tbs cumin powder
• 1-1/2 tbs salt
  

Preparation
Place all ingredients, one by one in a screw top glass jar or any plastic container with tight lid. Close lid tightly and shake for 30 seconds vigorously to combine all above ingredients in a thoroughly dry airtight container.

Store in a dry and cool place.

Perfectly Perfect Roast Chicken with a 3-herb Medley

 
There are few meals more heartening & comfort giving than a perfectly roasted chicken served with potatoes & roast vegetables.

All the same, how many times has it come about that you have people over to dinner and you are just about ready to serve, you pull the Chicken out of the oven and carve, only to realize the insides are all pink?

Now you are in a state of borderline panic, put the chicken back in the oven, set the timer for another 10-15 minutes, all the while sipping wine and prancing about nervously hoping it all works out. By now the breast is probably dry & the thigh meat still looks a shade of pink.

Sounds familiar? I have been there and done that more times than I care to remember.

Until one fine day, I stumbled upon a technique for the perfect roast Chicken every time. It all fell into place the morning I began making my annual, from scratch, Duck l'Orange recipe.

I realized that the reason the duck is so tender and moist with a crispy skin on the outside is because we cook it at very high temperatures which, in turn, melts the fat off rapidly giving us a crispy exterior with  a perfectly cooked tender interior.

Well, the same technique actually applies to  its humbler cousin - the chicken.

Having found the perfect roasting method  that allows me to kiss my Chicken anxieties good bye,  I have clung to it with 'hoops of steel' (thank you, Shakespeare!)  and no matter what  roasting temperature a recipe calls for, never again shall I roast at 325 deg F or 350 deg F when I can achieve perfection at 400 deg F!

So to begin, we need to do 2 things -

• Remove the butter from the fridge so it softens while we work on the chicken.
  

• Preheat the oven to 400 deg F.

We  need a roasting bird that has been defrosted and washed with the giblets, heart, neck and liver set aside.

   

With the help of sharp kitchen shears,  proceed to cut away the tail and the 2 fat flaps on either side of the chicken cavity.

X^

To close this window use the Control + Shift + W key

Image URL:

Toolbar

Size:

x

Size:

|

Text Flow:

• None
• Center
• Left
• Right

|

Padding:

• 0Click to increase the value of this inputClick to decrease the value of this input

|

Border:

• Border Size
• Border Type
• Border Color

Description: Link URL:   Open in a new window.

Link Text: Link URL:   Open in a new window.Description:

RemoveOK

Gather all the ingredients  required for the herb rub.

With an herb cutter or a sharp kitchen knife, finely chop the rosemary and sage. Separate the thyme leaves from the stem by gently pulling through the fingers.  Finely chop the garlic as well.

Cooks Note- I never use an  electric chopper to chop fresh herbs because I think it turns  the herbs black on the edges and they lose their original aroma.  I prefer chopping by hand. The only exception to this rule is parsley.

Set aside 1 tbs of herbs to be used later for the gravy.

In a small bowl gather the softened butter, olive oil, chopped garlic and the remaining fresh chopped herbs.

With a fork whip the herb mix till well blended. Set aside.

Roughly dice the carrots, celery and onions. Place the vegetables at the  bottom of the roasting pan along with the giblets, heart, neck and liver. The vegetables etc. will flavor the pan drippings for the gravy.

I'm using my favorite Emile Henry roasting pan which I love. I love its curved outward shape as it curves out because it  gives that little bit of extra room around the chicken to place the veggies all around it.

Place the chicken in the roasting pan over the vegetables. With your fingers, loosen the skin on the breast so the herb can be applied under the skin.

Rub the olive oil and pepper (hold back on the salt) all over the chicken - turn the chicken over so you do this on both sides.  Squeeze the lime or lemon juice all over the chicken as well.

Rub salt and pepper in the cavity of the chicken and place the lime or lemon halves in the cavity.

Apply the herb rub liberally under the breast skin. Also apply all over the chicken in the front and back.

Cooks Note- As you may have noticed, I held back the salt earlier.This is because I like to rain the salt over the chicken so that it has a nice uniform coating.

This results in a crisp, salty, flavorful skin - in fact you will be able to see the baked salt once the chicken is roasted.

To rain salt, turn the chicken breast side down. Hold 1/2 tbs Salt in a spoon in your right and gently tap so the salt 'rains down' on the chicken. Turn over and with another 1/2 tbs salt, repeat all over the front of the chicken.

Place the chicken in the preheated oven and set the timer for 40 minutes. Once the timer goes off,  pour 1 cup chicken stock in the base of the roasting pan. 

Cook's Note - At this half way point in the roasting process, I make a cut in the  skin that extends from the leg to breast (which covers the thigh joint) because more times than not, that is the part that takes longest to cook, all the while drying out the breast meat. But cutting the skin,  allows the  to get to the thigh joint and cooks it thoroughly. 

Continue roasting the bird for approx another 1/2 hour.

If you are using a meat thermometer, insert it in the thickest part of the thigh and roast till it read s 165-170 deg F. In my case, I simply lift the chicken with two wooden spoons and tilt it slightly over a  white plate, so the juices run out of the cavity. If  the pan juices run clear, the chicken is  ready to serve.

Set onto a cutting board and rest for 10-15 minutes while you prepare the gravy.

Drain off as much of floating chicken fat as you can from the roasting pan.

 

For the gravy, sieve all the pan juices into a pan. Add the fresh herbs and juice of 1/4 lime or lemon.

On a medium flame, let the gravy simmer for approx 10 minutes or until it has slightly thickened.Taste and adjust seasonings.

 

Carve the chicken and serve onto a warm platter along with the gravy . The herbs and lemony flavors are quite refreshing and come together in a perfect blend. The chicken with its perfect crispy salted skin and moist tender meat is a delight for grown ups and kids alike!

Recipe for

PERFECT ROAST CHICKEN WITH A 3-HERB MEDLEY

Serves 4

Shopping list

1 large roasting chicken - approx 5 lbs

4 sprigs  fresh rosemary

8 sprigs fresh thyme

1 sprig fresh sage

1 large carrot

2 stalks celery

1 large onion

2 tbs fresh chopped garlic

2 tbs olive oil

2 oz butter

3/4 lime or 1 lemon

1 tsp fresh ground black pepper

1 tbs salt

Preparation -

Chicken -  Defrost and wash the bird.   Using sharp kitchen shears,  cut away the tail and the 2 fat flaps on either side of the chicken cavity. Place the giblets, heart, neck and liver at the bottom on the roasting pan.

Vegetables - Wash, peel and roughly dice the carrots and the onions. Wash and roughly dice the celery. Place at the  bottom of the roasting pan.

Fresh herbs -  Finely chop the rosemary and sage. Separate the thyme leaves from the stem by gently pulling through the fingers. 

Garlic - Peel and finely chop.

Herb Butter - In a small bowl place together the softened butter, olive oil, chopped garlic and fresh chopped herbs. Set aside 1 tbs of herbs to be used later for the gravy. With a fork, whip the herb mix till well blended. Set aside.

Cooking Method -

Preheat oven to 400 deg F

Place the chicken in the roasting pan over the vegetables. With your fingers loosen the skin covering the chicken breast.

Rub the olive oil and pepper (hold back on the salt) all over  on the front as well as the back.  Rub salt and pepper in the cavity of the chicken and place the lime or lemon half in the cavity.

Apply the herb rub liberally all over the chicken as well as  under the skin on the breast.

Turn the chicken over, breast side down and rain 1/2 tbs  salt. Turn over and with another 1/2 tbs salt do the same in a uniform coating. This results in a crisp, salty, flavorful skin when roasted.

Place the chicken in the preheated oven.  Set the timer for 40 minutes. Once the timer goes off,  pour 1 cup chicken stock in the base of the roasting pan.

Cook's Note - At this half way point in the roasting process, I make a cut in the  skin that extends from the leg to breast (which covers the thigh joint) because more times than not, that is the part that takes longest to cook, all the while drying out the breast meat. But cutting the skin,  allows the  to get to the thigh joint and cooks it thoroughly.

Continue roasting for approx another 1/2 hour.

If you are using a meat thermometer, insert it in the thickest part of the thigh and roast till it reads 165-170 deg F.

Cooks Note- You can also lift the chicken with two wooden spoons and tilt it slightly over a  white plate, so the juices run out of the cavity. If  the pan juices run clear , the chicken is  ready to serve.

Set the chicken onto a cutting board and rest for 10-15 minutes.

For the gravy, drain off as much of floating chicken fat as you can from the roasting pan.

Sieve all the pan drippings into a sauce pan. Add the fresh herbs and juice of 1/4 lime/lemon.

On a medium flame, let the gravy simmer for approx 10 minutes or until it has slightly thickened.

Taste and adjust seasonings.  Remove to a gravy boat or jug.

Carve the chicken and serve with gravy and sides.

Enjoy!

Do you have a favorite Roast Chicken story or recipe you would like to share with us? If so please let us know about it in the comments.We would love to hear from you!

Meet the 3 musketeers of stir-fry - A chicken, yellow squash and red pepper stir-fry in a delicious savory sauce

If there is one thing I know with some certainty is that one should never take ones stir-fry too seriously. The most successful stir-fry's I have ever eaten and prepared are ones that have no more that a couple of fresh ingredients and a few seasonings. In fact I am quick to turn over the page,  when I come across a recipe that over embellishes this simple home grown dish.

Which is  exactly why today was the perfect day for a stir-fry. As I rummage through my fridge's meager contents owing to my procrastination in going grocery shopping (and having used up the offerings of the last trip) I realize I am in fact, equipped to prepare a perfect stir-fry. I quickly pull out a lonesome skinless chicken breast that sits on the top shelf in a zip-lock bag, a bunch of green onions, a quarter red bell pepper, half an onion, 2 yellow squashes, fresh cilantro, garlic cloves and voila we're nearly there!

Next stop the pantry cabinet -

for what I like to call the 3 musketeers of stir-fry namely, soy sauce, oyster sauce and a red chilli sauce or paste. Personally, I have a great affinity with sriracha. In addition, pull out the bottle of sesame oil, salt, sugar and we are in business.

Begin preparations on the fresh produce -stir-fry isn't one of the cooking items to tackle without having completed all the preparations prior to starting on the stove. Because we get going, things move very quickly.

  
 

To chop garlic -  Separate the cloves from the bulb. Place a chef's kitchen knife over the cloves and hit down hard with the heel of your hand. Discard garlic skin and begin to chop the garlic cloves. Use your knife edge as a pivot and place your hand down firmly bringing the knife up and down till all the garlic has been chopped.

Red bell pepper - Slice the quartered red bell pepper into 1/4" thick slices.

Onions - Peel and dice the the onions into large chunks.

Yellow squash -

Wash and cut the ends of the yellow squash. Discard the ends. Cut into 1 " long pieces, 1/4" thick.

Green onions - Wash and cut the spring onion in  2 inch lengths.

Ginger - Take a 1" knob of ginger and slice into very thin slices.

Chicken - 

Thinly slice the chicken breast with a sharp Chef's knife no more than 1/8" thick. Marinate with salt, sugar, pepper, soy sauce, cornstarch and sesame oil. Set aside.

Cilantro - Wash and roughly chop a handful of cilantro and immerse into a bowl of clean water. It's the best way to get the soil and dirt out as it settles to the bottom.

Sauce - Measure out the soy sauce, oyster sauce, sriracha or chilli paste and sugar. Stir. Set aside.

To wok or not ? - That is the question -

Most people at this point would head for a wok which is exactly what you should do, if you have a very high flame - I mean one of those marvelous wok burners capable of spewing out 100,000 BTU's. A wok is only as good as its heat source. So it heats up really quickly - in a flash  in fact - and then as soon as you put in the first ingredient it gives it that wonderful smoky flavor and cools down just as rapidly,  instantly turning into a useless piece of metal. So what you need when using a wok is a heat source that can keep the wok fired up at immense temperatures.

Well, since I do not have such a heat source  yet (we all have our dreams) I prefer to head for a utensil that is actually going to retain the heat once it builds up so I prefer a stainless steel heavy bottomed saute pan. Alright enough said,  here we go -

 

Rule # 1 - Start on high flame and keep it there!

Heat oil till absolutely fuming and add Onions and Garlic. 

Saute till the Garlic turns a golden brown color (mine looks a bit past golden but we're not going to worry about that...smiles..)

Add the yellow squash which looks firm to begin with and saute for about 10 minutes or till it turns translucent.

 

 

 

Add the red bell pepper and continue to saute till the squash has begun to brown on the edges, about another 3-5 minutes.

 

 
Add the marinated chicken and keep stirring aggressively until the chicken turns from pink to opaque. Add the green onions and sauce ingredients and stir rapidly. Taste and adjust seasonings.

Remove to a serving platter and sprinkle with cilantro. Serve hot with steamed rice.

This turned out to be a perfect meal for us on a lazy evening. I hope you'll love this as much as we did. Can't wait to hear all about it!

Recipe for

CHICKEN AND YELLOW SQUASH STIR-FRY
Serves 2-3

Preparation time -15 minutes

Cooking time - 15 minutes

Shopping list - (Or raid the fridge list)

1 skinless and boneless, chicken breast

2 yellow squash

1/4 large red bell pepper                        

6 cloves garlic

1/2 medium  Onion

a bunch cilantro leaves

1/2 tsp sugar

2 tbs oyster sauce

2 tbs soy sauce

1 tsp sriracha or hot chilly paste

1/4 cup vegetable oil

1 tsp sesame oil

Marinade -

1 tsp sesame oil

2 tsp soy sauce

1/4 tsp sugar

1/4 tsp salt

1/2 tsp corn starch

Preparation

Chicken breasts - Thinly slice, marinate in glass dish with marinade ingredients. Mix well and set aside.

Sauce - Combine the sauce ingredients, stir and set aside.

Green onions – Wash and cut the spring onion in  2 inch lengths. Discard root tips.

Red bell pepper – Wash and slice into 1/4 inch thick slices

Onion – Peel and dice into large chunks

Garlic cloves – Peel, discard skin and chop

Cilantro – Wash and roughly chop a handful of cilantro and immerse into a bowl of clean water. Use only leaves floating on water surface when ready to sue. Discard water.

Cooking Method

Start on a high flame and keep it there.

Heat the wok or saute pan for a few minutes till it is very hot.

Add oil and heat till  fuming. Add the onions and the garlic and saute till the garlic gets a deep brown color.

Add the yellow squash  and continue stirring till the the squash has turned slightly translucent, about 10 minutes.

Now add the red bell pepper and saute till the yellow squash begins to brown at the edges, about another 3-5 minutes. 

Add the marinated chicken and continue to stir aggressively till the chicken turns from pink to opaque.

Add the green onions and th sauce ingredients. Stir rapidly for a few minutes till the sauce has thoroughly coated the stir-fry.

Taste and adjust seasonings. 

Remove from flame and pour  1 tsp sesame oil all over.

Remove to a serving platter and sprinkle with cilantro. Serve hot with fresh steamed rice.

Enjoy!

 

 

Do you have a favorite stir-fry recipe you would like to share? If so please let us know about it in the comments. I would love to hear from you!