Chef Time!

Chef Time!

Sunday, October 16, 2011

More New Recipes to Share From My Laboratory

I've been a very busy little bee over the past couple of weeks and I have some new recipes to share with all my readers. But I must explain a couple of things first. When I work with any dish, I take it completely apart so that I can show how to make easier. That way, all the non-professional cooks can prepare the dish with ease at home for their families.


India’s Spicy Chicken


1 lb. Chicken Breast (cubed)
2 Egg Whites
2 tbsp. Red Chili Powder
1 c. Corn Flour
1 c. All Purpose Flour
Salt to Taste
2 c. Buttermilk
1 Onion (3/4 chopped large; 1/4 ringlets)
1 Green Pepper (chopped large)
5 Green Chilies (cut in strips)
1 tbsp. Ginger/Garlic Paste
3/4 c. chopped fresh Cilantro
Red Food Color

Marinate chicken, egg whites, Red Chili Powder, Corn Flour, All Purpose Flour and salt for 1 hour.
Deep Fry marinated chicken pieces.
In frying pan, sauté chopped onions, green peppers, green chilies and ginger/garlic paste.
Lower heat and add buttermilk & food color; let heat to slow boil.
Add deep-fried chicken pieces; let cook on medium heat until desired consistency (I prefer a little masala; some prefer dryer).
Transfer to serving dish and garnish with cilantro and onion ringlets.
Serve with Naan or Parathas


Balti chicken in tamarind sauce


4 tbsp. tomato ketchup
1 tbsp. tamarind paste
4 tbsp. water
1 1/2 tsp. chilli powder
1 1/2 tsp. salt
1 tbsp. granulated sugar
1 1/2 tsp. grated fresh root ginger
1 1/2 tsp. crushed garlic
2 tbsp. desiccated coconut
2 tbsp. sesame seeds
1 tsp. poppy seeds
1 tsp. cumin
1 1/2 tsp. ground coriander
1 lb. Boneless and skinless breasts and cut into 6-8 pieces each.
5 tbsp. oil
8 tbsp. curry leaves
1/2 small onion, finely sliced.
3 large dried red chilies
1/2 tsp. fenugreek seeds
10-12 cherry tomatoes
3 tbsp. chopped fresh coriander
2 fresh green chilies, chopped

Put the tomato ketchup, tamarind paste and water into a large mixing bowl and use a fork to blend everything together. Add the chilli powder, salt, sugar, ginger, and garlic. Coconut, sesame and poppy seeds, cumin and coriander to the mixture. Stir to mix. Add the chicken pieces and stir until they are well coated. Set aside.
Heat the oil in a karahi, wok, or deep pan. Add the curry leaves, onion seeds, dried red chilies, and fenugreek seeds and fry for about 1 minute.
Lower the heat to medium and add 2 or 3 chicken pieces at a time, with their sauce, mixing as you go. When all the pieces have been added, stir well using a slotted spoon.
Simmer gently for about 12-15 minutes, or until the chicken is thoroughly cooked. Finally, add the tomatoes, fresh coriander and green chilies, and serve from the pan.


Macaroni with Spinach Sauce Recipe


3 cups boiled macaroni
2-3 garlic cloves, finely minced
1 bunch spinach, blanched, drained and chopped fine
2-3 tbsp. grated cheese
1 1/2 tbsp. butter
3/4 tbsp. flour
3/4 cup milk
freshly ground pepper to season
salt to taste

Cook macaroni in salted rapidly boiling water, add a tbsp. of oil and cook until al dente, drain completely. Sprinkle a tbsp. of olive oil and keep aside.
Heat butter in a vessel, add garlic and sauté for a mt. Add flour and sauté for 2-3 mts. Slowly add the milk and go on combining till it forms a creamy consistency. Add spinach, 2 tbsp. grated cheese, salt and pepper to taste and mix.
Turn off heat. Garnish with grated cheese and serve warm.


Gluten-Free Maple Meatloaf Recipe

Use pure maple syrup in this cozy old-fashioned recipe. My gluten-free meatloaf is easily adapted to your particular likes and dislikes- see notes. It's very flexible in spirit. Hmmm. Kinda like, yours truly.

1 3/4 lbs. organic grass fed free-range ground beef
1 small sweet or red onion, peeled
1 medium to large organic carrot, washed and trimmed
4-5 cloves fresh peeled garlic
1/4 c. pure maple syrup
1/4 c. Muir Glen Ketchup
1 tbsp. balsamic vinegar
2 organic free-range eggs- or omit for egg-free
1 scant c. gluten-free rolled oats or your favorite gluten-free bread crumbs
A small pinch of nutmeg
A pinch of allspice
A pinch of mild curry
A pinch of cinnamon
Sea salt and pepper, to taste

Preheat the oven to 350.

Put the ground grass fed beef into a large bowl and using a fork or spoon, break it apart it a bit.

Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic cloves; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the meat. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the maple syrup, ketchup, balsamic vinegar, eggs (if using), oatmeal or crumbs, and spices. Mix it all up- but try not to over-mix it into mush (over-mixing makes for a dense loaf).

If the mixture is too dry at this point, add a little more ketchup. If it's feels too wet, add more crumbs. You want a nice stick-together balance. Very ying-yang.

Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don't want the glaze spilling over the sides later on).

Bake in a pre-heated oven for 45 minutes.




Gluten-Free Maple Meatloaf Recipe

Use pure maple syrup in this cozy old-fashioned recipe. My gluten-free meatloaf is easily adapted to your particular likes and dislikes- see notes. It's very flexible in spirit. Hmmm. Kinda like, yours truly.

1 3/4 lbs. organic grass fed free-range ground beef
1 small sweet or red onion, peeled
1 medium to large organic carrot, washed and trimmed
4-5 cloves fresh peeled garlic
1/4 c. pure maple syrup
1/4 c. Muir Glen Ketchup
1 tbsp. balsamic vinegar
2 organic free-range eggs- or omit for egg-free
1 scant c. gluten-free rolled oats or your favorite gluten-free bread crumbs
A small pinch of nutmeg
A pinch of allspice
A pinch of mild curry
A pinch of cinnamon
Sea salt and pepper, to taste

Preheat the oven to 350.

Put the ground grass fed beef into a large bowl and using a fork or spoon, break it apart it a bit.

Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic cloves; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the meat. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the maple syrup, ketchup, balsamic vinegar, eggs (if using), oatmeal or crumbs, and spices. Mix it all up- but try not to over-mix it into mush (over-mixing makes for a dense loaf).

If the mixture is too dry at this point, add a little more ketchup. If it's feels too wet, add more crumbs. You want a nice stick-together balance. Very ying-yang.

Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don't want the glaze spilling over the sides later on).

Bake in a pre-heated oven for 45 minutes.


Gluten Free Kourabiedes

1 lb. butter – softened at room temperature
1 egg yolk
1/2 c confectioner’s sugar
1/4 c orange juice
1 oz of Cognac (brandy) or whiskey (okay, I used Jack Daniels because we didn’t have Cognac this time and I honestly couldn’t tell the difference!)
3 c gluten free flour blend (I just used Brown Rice flour with 1/4 tsp. xanthun gum)
1/2 c finely chopped almonds (optional)
1 lb. box of confectioner’s sugar for the rolling the cookies
Small cupcake papers

Using an electric mixer beat the butter until it’s whipped and creamy
Add the sugar, egg yolk, orange juice and brandy. Continue to beat until blended and thick.
Slowly add the flour, continuing to mix.
Add the nuts (if you’re using them) and continue to mix until blended.
Using your hands, roll the dough into a ball, wrap in SaranWrap (cellophane) to keep from drying out and refrigerate for an hour.
Pinch off small pieces of dough and roll them into a ball. Then press and twist with your thumb to form a crescent. 
Place them on an ungreased cookie sheets about an inch apart. (they don’t spread)
Stick a clove in the center (optional) and bake at 350 for 18-20 minutes until golden brown.
Cover additional cookie sheets or trays with wax paper and cover completely with confectioner’s sugar.
Place the warm cookies right on top of the sugar and space apart evenly.
Using a sifter, sift additional powdered/confectioner’s sugar to cover the cookies.
Place in little paper cupcake cups to serve…or eat right off the trays!
(When finished, they will be light and slightly crumbly…even the gluten version. They should melt in your mouth!)

Greek Kourambiedes Cookies



1/2 c. blanched almonds
16 oz. unsalted butter, softened
3 tbsp. confectioners' sugar
2 egg yolks
3 tbsp. cognac, or other brandy
1 tsp. vanilla extract
3 c. cake flour
1/2 tsp. baking powder
Whole cloves (optional)
Confectioners' sugar (about 1 pound), for sifting over tops

Preheat oven to 350.

Spread almonds in single layer on baking sheet.

Bake, stirring occasionally, until lightly toasted, about 10 minutes. Remove from oven; cool, and chop coarsely.

Beat softened butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes. Add the 3 tablespoons of confectioners' sugar; continue beating 3 minutes. Add egg yolks, cognac and vanilla; beat until smooth. Mix in almonds, flour and baking powder until mixed well (if dough is too soft to handle, add additional flour). Shape tablespoons of dough between your palms and roll into round balls or oval shaped or crescent shaped cookies. Place (push down slightly) one whole clove on top of each cookie, (optional).

Bake on ungreased baking sheets until set and very pale golden in color, about 15 minutes. The shortbread cookies should not be too brown, a very light color, and almost no color. Remove cookies to cooling rack. Place remaining confectioners" sugar into sifter, and while cookies are still hot, sift confectioners" sugar over tops.

When cookies are completely cool, roll cookies in confectioners' sugar, and then repeat this rolling in sugar one more time. Place each cookie in a pretty paper muffin cup for serving.

Makes: 4 dozen cookies.

Beef and Potatoes au Chocolat Recipe

Before we get started, let me point out- right up front- I conjured this from taste bud memory. It's not a traditional (read: "authentic") mole recipe. It's more my idea of a mole recipe. Since I cannot read or follow directions worth a damn, anyway, I winged what I remembered tasting in my carefree, oblivious pre-allergenic days.

For those of you with a hankering for chicken- sub the beef steak with cuts of your favorite bird.

For those of you eschewing the animal kingdom, I don't see why hefty tofu steaks wouldn't be absolutely, downright fabulous in this recipe. I might add them half-way through cooking time, though, so that they don't fall apart from over-cooking (and, natch, use firm tofu).

I slow-cooked my recipe in a Crock-Pot because that's what works for me here at high altitude. You can follow suit and Crock Pot your little heart out. Or do it old-school style, in a heavy Dutch oven or soup pot.

What you'll need:

1 2-pound or so ribeye steak, fat trimmed
Sea salt

Extra virgin olive oil
5 cloves garlic, chopped
1 onion, diced
4 medium-ish gold or red potatoes, peeled, sliced
3 good sized carrots, peeled, sliced
2 celery stalks, sliced
1/2 c. red table wine (Frey organic wine is egg-free)
4 c. organic beef broth- reserve one cup to mix with the cocoa
1 14-oz can fire-roasted crushed tomatoes
A good dash of balsamic vinegar- at least two tablespoons
1 tbsp. agave nectar
1/2 c. golden raisins
1/2 c. diced roasted green chilies- the hotter, the better
1 tsp. each: cinnamon, cumin
1 tbsp. chili or chipotle powder- spicy or mild, to taste
1 tsp. dried herb mix- thyme/rosemary/oregano/basil
2 bay leaves
Sea salt and ground pepper, to taste
2 tbsp. unsweetened cocoa powder, heaping

To thicken, later:
1/3 c. sweet rice flour

First- cut the steak into four pieces and salt the beef on all sides. Wait a few minutes. Kiss the cook.

Get your Crock Pot situated and cranked to High.

Heat a heavy pot over medium-high heat. Brown the beef on all sides to sear in the flavor, using long tongs to turn the pieces. This doesn't take but maybe five minutes, or so. Remove the beef and set aside.

Add a generous dash of olive oil to the Crock Pot. Add the garlic, onion, potatoes, carrots and celery. Stir to coat with the olive oil. Place the beef on top.

Pour in the wine, three cups of broth, crushed tomatoes, balsamic vinegar, agave, raisins, roasted chiles, spices, dried herbs, two bay leaves, sea salt and ground pepper.

Add the cocoa powder to one cup broth (heating the broth helps to dissolve the cocoa- I did it in the microwave) and add the chocolate liquid to the pot. Stir a little bit to co-mingle ingredients.

Cover and let the magic happen- about 4 to 5 hours.

The stew is ready when the potatoes are tender- the beef should almost fall apart.

One half hour before serving, remove the bay leaves. Spoon out a cup of the broth from the pot and whisk the sweet rice flour into it; this slurry thickens the sauce. Add the slurry to the pot, lightly stir it in; cover and reheat through until the stew is thickened and rich.

Taste test for seasoning adjustments. Does it need a tad more salt? A dab more agave for sweetness? Ready to slurp?

Light a few candles, spoon the stew into soup plates, and dig in.


Spicy Chicken Masala Recipe


Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp. curds
1 tsp. red chili powder (adjust to suit your spice level)
¼ tsp. turmeric powder
Salt to taste

Make a paste:
6-7 cashew nuts
4-5 tbsp. milk
Dry roast and make a fine powder:
1” cinnamon stick
10-12 curry leaves
3 cloves

Rest of the ingredients:
3-4 tbsp. oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp. ginger-garlic paste
1 tsp. coriander powder
3/4 tsp. black pepper powder (adjust to suit your spice level)
¼ tsp. cumin powder
Coriander leaves for garnish


Marinate chicken pieces in chili powder, turmeric powder, curds and salt for 20 minutes.
While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.
Dry roast cinnamon, cloves and curry leaves for 1 minute and make a powder of them. Keep aside.
Heat 1 1/2 tbsp. of oil in a cooking vessel. Add the onions and sauté till pink. Add ginger-garlic paste and sauté further for another 3-4 minutes on medium heat.
Add coriander powder, cumin powder, and pepper powder and combine well and fry for another minute.
Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates. Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
Heat 1 1/2 tbsp. oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
Garnish with fresh coriander leaves.



Note:
Adjust the spices according to your choice. Don’t over fry the masala too much or burn it as it’s the masala paste that gives the chicken its flavor. If you don’t have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp. of coconut paste and juice of half a lemon to the above curry for added flavor.

Mint-cilantro Chicken Curry


2 c. cilantro, chopped
½ c. mint, chopped
2 jalapenos, finely chopped
1.5 c. red onion, chopped
1 tbsp. ginger, chopped
1 c. water
½ c. canola oil
1.5 tbsp. cumin seeds
1 tbsp. coriander seed
3 tbsp. garlic, crushed
1 tbsp. salt
2 c. plain yogurt, stirred, or 3/4 cup whole buttermilk
3 lbs. chicken thighs, bone in
3 c. basmati rice, cooked


Mix cilantro leaves and stems, mint leaves, jalapenos, and ginger in a food processor and the cup of water and puree until smooth, set the chutney aside.
Heat oil in a heavy shallow pot on medium heat for 1 minute. Add cumin and coriander seeds and allows them to sizzle for about 30 seconds.
Add garlic and sauté for about 3 minutes or until golden brown, Stir in salt.
Turn off the heat and after 2-3 minutes stir in 1C yogurt. Add chicken thighs and stir well. Turn the heat to medium and cover and cook for about 25 minutes, stirring regularly. (If you have the time, let it cook a little longer, then the chicken should just fall off the bone.) Remove curry from the heat and cool for about 20 minutes.
Transfer chicken to a mixing bowl. Wearing latex gloves peel chicken meat off the bones. The size of the chicken pieces doesn't matter but do not shred them. Discard bones and stir chicken back into curry.
Stir in mint-cilantro chutney and the other cup of yogurt, About 15 minutes before serving bring curry to a boil on medium heat. Turn down the heat to a summer cook, uncovered for about 10 minutes.
Serve over rice.





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