Mulligatawny Soup February 8, 2010

I tried a couple more Indian recipes last week to find some more good ones. This soup is a definite winner. I can’t remember having something exactly like it before–it turns out a pretty orange color, the lentils are pretty muted, and the flavor is great. It’s also vegetarian, though you can add 1 1/2 lbs. of  chicken breast with the vegetables (remove before blending, cube it, then add it back to the soup after blending) or 2 lbs. of cubed leg of lamb with the lentils, if you’d like. This recipe comes from The Best International Recipe book from America’s Test Kitchen.

Mulligatawny

Spices
1 1/2 t. garam masala (McCormick is a good brand)
1 1/2 t. ground cumin
1 1/2 t. ground coriander
1 t. ground turmeric

Soup
3 T. unsalted butter
2 medium onions, minced
1/2 c. sweetend shredded or flaked coconut
4 medium garlic cloves, minced
4 t. grated or minced fresh ginger (doing this on a box grater works well)
1 t. tomato paste
1/4 c. flour
7 c. low-sodium chicken broth (or vegetable broth, if you prefer)
2 medium carrots, peeled and chopped
1 celery rib, chopped
1/2 c. brown or green lentils (not red!)
2 T. cilantro, minced
Plain yogurt, for serving

1. Combine spices in a small bowl and set aside. Melt the butter in a large Dutch oven over medium heat. Add the spices and saute until fragrant, about 10 seconds. Add the onions and coconut and cook until softened, 5-7 minutes. Sitr in garlic, ginger, and tomato paste and cook until fragrant, 30 seconds. Stir in the flour until combined, 1 minute. Gradually whisk in the chicken broth.

2. Stir in the carrots and celery, increase the heat to medium-high, and bring to a boil. Cover, reduce the heat to low, and simmer until the vegetables are tender, 20-25 minutes.

3. Puree the soup in a blender in batches until smooth and return to a clean pot. Add the lentils and return to a simmer over medium-high heat. Cover, reduce the heat to medium-low, and cook until the lentils are tender, about 40 minutes.

4. Season with salt and pepper to taste. Serve sprinkled with cilantro and a dollop of yogurt. Soup can be stored for up to 3 days in an airtight container.

Chocolate Chocolate-Chip Muffins February 8, 2010

I’ve been on a bit of a chocolate fix lately–which actually isn’t too typical and may have something to do with images of Valentines, being 31 weeks pregnant, or whatever. So, for the first time, I actually wanted to bake something like unto Costco’s chocolate muffins. Strange craving, I know.  I tried this recipe from the Joy of Cooking and it is terrific. All the muffins were all gone within 2 hours of coming out of the oven, so a definite success  (the morning glory muffins I made last week lasted the whole week. Que ce que c’est? I ended up eating almost all of them). I didn’t post a picture because my mint chips exploded (too old? the brand?) and the appearance was not worthy of documentation, despite their taste. Incidentally, the only difference I found when comparing this recipe to popular chocolate cupcake recipes, was that cupcakes had 2 eggs, and sometimes 4 T. more of butter.

Chocolate Chocolate-Chip Muffins
Makes 12 muffins

2 oz. unsweetened chocolate, chopped (I substituted this for 1/3 c. dutched cocoa)
1 3/4 c. flour
1 t. baking soda
1/4 t. salt
1 c. buttermilk (or 1 c. milk with 1 T. lemon juice, set aside to sour for 5 minutes)
1 t. vanilla
8 T (1 stick) butter, softened
1 c. light brown sugar
1 egg, at room temperature
1 c. chocolate chips (mint chips work great too)

Preheat the oven to 350. Grease a muffin tin or line with paper liners. Melt 2 oz. of chocolate and let cool (do this for 30 seconds at a time in the microwave in a glass bowl, or on low heat on the stove).

In a medium bowl, combine flour, soda and salt (and cocoa, if using instead of chocolate above).  In another small bowl, combine buttermilk and vanilla. In a separate mixing bowl, beat the butter until creamed and then add the brown sugar and beat for 4-5 minutes. Add the egg, and beat for 30 seconds, scraping the bottom of the bowl afterwards. Then, stir in the chocolate until combined. Add the flour mixture in 3 parts, alternating with the buttermilk mixture. Stir just until combined.

Divide the batter among the 12 muffin cups, being as equal as possible. Bake for 25-30 minutes in the middle of the oven, until a toothpick comes out clean when inserted.  Let cool for 2-3 minutes in the pan, and then remove to a rack to cool completely. You may want to double this recipe.

Brussels Sprouts 2 February 5, 2010

After several suggestions from people who all gave practically the same advice, I realized the secret to brussels sprouts is to make them the same way as I make the best broccoli in the world.   That recipe works for everything!  Well, almost everything.  Not radishes.  But then I think roasted radishes may have been a misdirected vision on my part.

My one tip is to cut the brussels sprouts in half and cook them with the open side facing down for the first 10 minutes or so, then turn them to open side up for the last 10-15 minutes.

Update on Multigrain Bread January 31, 2010

Thanks to a terrific Christmas gift from my husband, I’m now able to update and add some pictures to former posts. I love this multigrain

Multigrain Bread

bread; it’s our daily sandwich bread, and I find myself talking to others about it so frequently that I thought I’d add this picture to an earlier post.

As I’ve continued to make this bread, I’ve decided to make a change to the original recipe: I double the recipe and then bake it up into 3 loaves, rather than four. The same thing can be accomplished by 1 1/2 x’s the recipe, and then only baking 2 loaves, instead of what the recipe suggests should make three. Otherwise, the loaves turn out small. But, making many loaves of this bread is not a problem if your mixer can handle it: this recipe freezes beautifully.

Multigrain Bread from America’s Test Kitchen

Cherry Cheesecake Brownies January 31, 2010

I was looking at Cooking Light and saw a recipe for Raspberry Cheesecake Brownies (click here if you want it), when I was inspired to

Fudgy, delectable things

create my own variation, using my favorite brownie recipe and my favorite flavor, almond extract (and also because sometimes I can’t be bothered with all the accommodations in making a baking recipe “light”). So, I came up with this, and I’m already a little addicted to it (meaning I’ve made it twice in the last week). I thought there may be someone else out there who would love this combo as much as I do. Note: these are not cakey brownies at all–they are quite dense and fudgy.

Cherry Cheesecake Brownies

4 oz. unsweetened chocolate, chopped
8 T. unsalted butter
2 c. sugar
2 t. vanilla
3 large eggs, at room temperature
1 c. flour
1 c. walnuts or pecans (optional, of course)
Cheesecake Filling
8 oz cream cheese (or neuchatel, if you prefer), softened
1/3 c. sugar
1 egg, at room temperature
1 t. almond extract (or vanilla extract, if you aren’t using cherries)
1/4 c. marashino cherries, chopped, or your favorite preserve (raspberry, cherry, strawberry, caramel sundae topping, whatever!)

Preheat oven to 350. Line a 9 x 13 baking pan with nonstick aluminum foil (a great choice for this recipe), or greased aluminum foil, allowing the foil to hang over the pan by 2″ on the sides (so that you can pull the brownies out easily).

In a large saucepan over low heat, melt the chocolate and the butter until smooth and combined. Take off heat and allow to cool.

While the chocolate mixture cools, make the cheesecake filling. Combine the cream cheese, 1/3 c. sugar, egg, and extract in a mixing bowl (it’s important to have the cream cheese and egg at room temperature, or the mixture will curdle. You can warm cream cheese in a microwave, sans the wrapper, of course, and you can warm an uncracked egg in a bowl of warm water). Whip at high speed until combined, and no lumps remain.

When chocolate mixture has cooled, stir in the 2 c. sugar and vanilla, followed by the eggs, one at a time. Add the flour and nuts, if using, and scrape the batter into the prepared pan. Then, dollop the cream cheese mixture over the brownies, at various intervals and sprinkle the chopped cherries (or dollop on the jam) around the pan. With a butter knife, swirl the mixture by making ribbon-candy waves one direction in the pan, then turn the pan, and make the waves the other direction. Swirl until your satisfied with the design:) Cook the brownies in the preheated oven for 25-30 minutes, or until a toothpick comes out with just a couple of crumbs. Place the pan on a rack to cool, and then remove the brownies with the aluminum-foil handles. Refrigerate the extras (they’re even better the second day–more fudgy!) Let me know if you like these!

Pad Thai (Thai Noodles) January 28, 2010

I have recently attended several fabulous Chinese cuisine classes at Orson Gygi in Salt Lake and this recipe will change your life. The instructor is Meiling Dawson who’s mantra is the fresher your ingredients the better your result.

Happy Cooking!

(Almost all these ingredients you can find at your local supermarket. For fresh rice noodles, Fish Sauce (the clearer the better) and the Red Chili Paste, I go to an asian market. And just an FYI, I always double it and have used no meat, shrimp, chicken, and tofu. My own personal comments are in italics. Everything else is Meiling.)

Pad Thai (Thai Noodles)

7 oz. dried rice stick noodles (you can also used fresh), 5 mm wide

4 T. Canola oil (when I double it, I don’t double this)

1 clove garlic, minced

1 LB. raw shrimp, 21/25

2 eggs, beaten

2 green onions, cut into 2″ lengths

1 C. bean sprouts

Sauce

1/4 Cup Fish Sauce

1/4 Cup Sugar

1 T Paprika

2 T Soy Sauce

1 T Vinegar

1/4 Cup Water (1/2 if using dried noodles)

1/2 T Red Chili Paste, optional (I use Sambal Oelek brand)

1/4 Cup Roasted Peanuts, chopped

Soak dry rice noodle in warm water for an hour or until soft. Heat the wok until hot, add the oil, garlic, and shrimp; Cook until shrimp are turning pink about 3 minutes. Reduce the heat to medium. Add the drained noodles and beaten eggs to the shrimp mixture. Stir fry until the noodles are soft, then add sauce, bean sprouts, and green onion. (Sometimes I remove the shrimp while I cook the noodles so they are not over done, adding them after the noodles are ready before I add the sauce, bean sprouts, and green onion.) Combine thoroughly, heat through (I find the sauce cools things off dramatically so it needs to be heated back up. I also like to cook off some of the liquid so it isn’t too runny) and transfer to serving plate. Sprinkle top with chopped peanuts.

So Good!!!!

Recipes for Indian Food January 27, 2010

My little sister requested any great recipes I had for Indian food. I’ve discovered that I’m most apt to go out if I really want good food, but the couple recipes I have (and like) are to follow. If anyone else has good ones, please add them!

Indian-Spiced Braised Chicken

1 1/2 lbs. boneless, skinless chicken thighs
1 medium onion, halved and thinly sliced
1 can (14.5 oz.) diced tomatoes, drained
2 T. tomato paste
1 T. grated fresh ginger
2 garlic cloves, minced
1/2 t. ground coriander
1/4 t, cayenne pepper
coarse salt and ground pepper
1/2 c. plain yogurt
1/2 c. chopped fresh cilantro
1/2 t. garam masala
cooked white rice, for serving

In a 5-6 qt. slow cooker, stire together the chicken, onion, tomatoes, tomato paste, ginger, garlic, coriander, and cayenne; season with salt and pepper.

Cook on high 4 hours (or on low for 8 hours) until fork-tender. Stir in yogurt, cliantro, and if using, garam masala. Serve with rice.

[You can also make this in the oven by heating the oven to 350, placing the ingredients through the pepper in a heavy pot with 2 c. of water and baking for 2 hours. When finished, stir in the final ingredients.]

Note: This is one of my favorite made-at-home Indian recipes and I’ve had good luck with it. It originally came out of Everyday Food back in 2007. Rex declared it most like a restaurant of anything I’ve tried in the Indian food category.

Curried Lentils in Tomato Sauce (click on this title to go to the recipe)

This is a recipe I posted awhile back that I think is fantastic too. Not sure you would find it on the menu of an Indian Restaurant, but also good for what’s possible at home!

Chicken Curry

• 2 tablespoons all-purpose flour
• 4 skinless, boneless chicken breast halves (6 ounces each)
• 1 tablespoon plus 2 teaspoons olive oil
• 1 medium onion, finely chopped (3/4 cup)
• 2 cloves garlic, minced
• 2 teaspoons medium to hot curry powder
• Coarse salt
• 3/4 pound small red potatoes, cut into 1/2-inch chunks
• 1 can (14 1/2 ounces) diced tomatoes (preferably zesty flavored), with juice

Directions

1. Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
2. Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.
3. Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.
4. Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.

Note: This recipe is from Great Food Fast, and it’s a nice, simple curry. As with any curry, though, its success depends on the curry powder you use. America’s Test Kitchen recently recommended McCormick Select Curries, which I’ve tried and liked. I’ve also had plenty of store-brand curries that are pretty bland, so I think it’s worth the extra $1-2 to get a good spice blend, or make your own.

Bombay House’s Vegetable Coconut Kurma
from S.L. Tribune or Deseret News, courtesy of Ricky and Carie Allman

1 large onion, finely chopped
3 garlic cloves, finely chopped
1 in. piece ginger, finely grated
3 T. oil
1 1/2 t. Madras Curry Powder
1/2 t. cayenne pepper (or more, if desired)
1 t. salt or to taste
2 large tomatoes, finely chopped
1 1/2 lbs. mixed vegetables (cauliflower, carrots, peas, potatoes, or others), chopped
1 c. water
1 c. coconut milk
2 T. broken cashews
2 T. golden raisins
1 T. chopped cilantro for garnish

Blend half the onions, garlic and ginger in a food processor to make a paste. Heat oil in a sauce pan and add the remaining chopped onions, sauteing until they turn golden brown. Add remaining garlic, ginger and onion paste. Fry until the raw smell goes away. Add curry powder, cayenne and salt. Stir well. Add chopped tomatoes and cook for 5 minutes and then add the mixed vegetables and water. Cook for 5 more minutes and then add coconut milk. Cook over medium heat, stirring occasionally, until the vegetables are cooked. Add cashews and golden raisins and garnish with cilantro. Serve over steamed rice.

Makes 4 servings.

Note: I’ve loved this recipe, although it’s never turned out quite like Provo’s Bombay House. Still, it’s good. Again, the highlights of this dish are the garam masala used and the raisins and cashews. Without these three, it’s not nearly as good. It’s also really important to caramelize the onions, but not to let them burn. According to one recipe book I read, a curry depends entirely on how well the onions are caramelized.

Naan, Peshawri (click on title for the link)

I found this website a couple of years ago, and this naan bread worked perfectly. I was amazed. I stuffed it with chopped cashews, raisins, cardamom and some cinnamon and coconut to replicate my favorite restaurant peshwari. Although I haven’t tried making anything else on the website, judging from how well this recipe turned out, I wouldn’t hesitate to try. It looks really comprehensive.

Mango Lassi

3 c. chopped fresh mango (not frozen, or it will taste flat) from 2-3 mangoes
2 c. plain whole milk yogurt
1 c. ice water, about half water, half ice
2-4 t. honey (depending on how sweet the mangoes are)
2 t. lime juice from 1 lime
1/8 t. salt

Puree all the ingredients together in a blender until there are no visible chunks of mango, about 1 minute. Strain the mixture through a fine-mesh strainer into a pitcher, pressing on the solids to extract as muhc liquid as possible; discard any solids left in the strainer. Serve in chilled glasses (You can refrigerate the drink for up to 4 hours, but will want to reblend it before serving).

Note: This recipe is from The Best International Recipe. I have to admit I have not yet made it, but plan to as soon as I buy some mangoes, because I love this stuff.

So, I also have a great, but involved, Saag Paneer recipe that I will post if I hear someone’s interested. I am also inspired to try several other recipes I haven’t yet tried to see what other good Indian food can be made at home. I’ll let you know!

Recipe Request: Brussels Sprouts January 26, 2010

A couple of months ago I had a divine meal at our favorite French restaurant that included a side of brussels sprouts in a yummy, slightly fruity glaze.  Since then, I’ve been intrigued with finding good brussels sprouts recipes.  I don’t have any bad childhood memory baggage associated with them, like I know a lot of people do.  Plus, I think they’re kind of cute.  Wee little cabbages.

Last night I tried a recipe for Balsamic Glazed Brussels Sprouts.  What could be better, right?  Jason and I summed them up with a big, “Meh.”  They weren’t awful, but I don’t feel the need to ever make them again.

So does anyone have a good brussels sprouts recipe?

(I’m also posting this on my personal blog, in case you feel like you’re reading the same thing again.  You are.)

Famous Senate Ham and White Bean Soup January 21, 2010

So, this recipe is famous because it’s been served in the U.S. Senate restaurant ever since 1901. I, on the other hand, was just introduced to it this fall, and it’s already one of my favorite meals. Who’d guess that a ham bone and beans could make something so delicious? The recipe comes from my older copy of the Joy of Cooking.

Senate Ham and White Bean Soup

1 1/4 c. small dried white beans
7 c. cold water
1 small ham hock
1 large onion, diced
3 medium celery stalked with leaves, chopped
1 large potato, peeled and finely diced
2 cloves garlic, minced
1 1/2 t. salt
1/2 t. black pepper
2 T. fresh parsley, chopped

In a pot, soak the beans overnight in cold water (cover the beans with water until the water is an inch above the beans). Drain the water, and add the 7 c. cold water and ham hock. Bring to a boil and then allow to simmer until the beans are tender, 1 1/4 hrs. Take the bone out, remove extra meat and dice it; discard the bone, skin, and fat.

Return the meat back to the pot and add the remaining ingredients, except for the parsley. Simmer until the potatoes are soft, 20-30 minutes. Remove from heat and mash the soup with a potato masher until the soup is creamy. Add the chopped parsley and serve.

Creamy Polenta January 21, 2010

We have had polenta a couple of times, and I can’t believe how much everyone enjoys it at our house. Plus, it’s extremely easy, and it goes with many dishes as a great side. Here’s a recipe I tried last night, and afterwards, we sat and licked the pan–it’s another winner from Great Food Fast.

Creamy Polenta

4 c. water
1 1/2  t. salt
1/4 t. pepper
3/4 c. polenta (or coarse cornmeal–you can find this in bulk bins at grocery stores, or in packages like Bob’s Red Mill in the grains section)
1/4 c. grated parmesan or sharp cheddar cheese (I ended up adding more like 1/2 c.)

Bring the water, salt and pepper to boil in a medium saucepan. Slowly add the polenta into the water, whisking constantly. Turn the heat down, but maintain a simmer, and allow the polenta to cook for 10-15 minutes, whisking frequently to prevent clumps. When thick and creamy, remove from heat and stir in cheese. Serve immediately.

Note: You can serve polenta with or as an accompaniment to many different sauces, from tomato sauces to mushroom sauces. I paired Ali’s Balsamic Barbeque Chicken with it, and thought it was great. This is definitely a versatile, easy side!