Ingredients:
Soup:
Spinach or kale (fresh or frozen) - 1 lb
Onion, finely chopped - 1 medium
Ginger, finely chopped - 2" piece
Green chillies, slit lengthwise - 3-4
Mushrooms, sliced (optional) - 5-6
Sugar (optional) - 1 tsp
Oil - 2 tbsp
Salt - to taste
"Cream:"
All purpose flour, roasted - 1 tbsp
Butter - 1 tbsp (I used 1/4 cup cottage cheese)
Milk - 1 cup
Servings: 5-6
Cooking time: 30 min
Method:
Heat the oil and add the onions and sugar. Fry the onions until translucent. Now add the spinach/kale and mix well. Heat covered, mixing occasionally until it loses most of the water. Mix in the ginger and green chillies and mushrooms if using. Fry for a few more minutes. Now add enough water up to cover the vegetables and cook for 7-10 minutes. Blend until smooth and reheat on low flame with 1-2 cups of water. Add salt to taste and mix well.
In a separate vessel, heat the butter and add the milk. Slowly add the roasted flour, mixing well until you are left with a thick liquid. Add this to the soup and stir well. Simmer for a few more minutes. Serve hot with croutons and/or crisp fried onions.
Source: Mother's recipe
Author: Shrinkingsodacan
Sunday, December 7, 2008
Tuesday, November 25, 2008
Apple Pie
Super Apple Pie
courtesy Alton Brown, 2008, Good Eats
NOTES:
Be careful with the whole idea of cooking the pie on the floor of the oven. This can be a disaster depending on what type of oven you have. Mine is gas powered, with the flames just under the floor of the oven. Needless to say, it took about 3 minutes for the cookie sheet to discolor and the parchment paper to completely disintegrate in a large cloud of smoke. I ended up using the same cooking time as in the recipe, but all on the bottom shelf of the oven, and everything turned out great.
I went with all butter for the crust, rather than butter and vegetable shortening. Also substituted black pepper for grains of paradise, and left out the apple jack.
Ingredients
For the crust:
* 6 ounces unsalted butter, cut into 1/2-inch pieces
* 2 ounces vegetable shortening, cut into 1/2-inch pieces
* 5 to 7 tablespoons applejack
* 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
* 1 teaspoon table salt
* 1 tablespoon granulated sugar
For the filling:
* 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
* 1/2 cup sugar, divided
* 3 tablespoons tapioca flour
* 2 tablespoons apple jelly
* 1 tablespoon apple cider
* 2 teaspoons freshly squeezed lime juice
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground grains of paradise
Directions:
For the crust:
* Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
BNH
courtesy Alton Brown, 2008, Good Eats
NOTES:
Be careful with the whole idea of cooking the pie on the floor of the oven. This can be a disaster depending on what type of oven you have. Mine is gas powered, with the flames just under the floor of the oven. Needless to say, it took about 3 minutes for the cookie sheet to discolor and the parchment paper to completely disintegrate in a large cloud of smoke. I ended up using the same cooking time as in the recipe, but all on the bottom shelf of the oven, and everything turned out great.
I went with all butter for the crust, rather than butter and vegetable shortening. Also substituted black pepper for grains of paradise, and left out the apple jack.
Ingredients
For the crust:
* 6 ounces unsalted butter, cut into 1/2-inch pieces
* 2 ounces vegetable shortening, cut into 1/2-inch pieces
* 5 to 7 tablespoons applejack
* 12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
* 1 teaspoon table salt
* 1 tablespoon granulated sugar
For the filling:
* 3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
* 1/2 cup sugar, divided
* 3 tablespoons tapioca flour
* 2 tablespoons apple jelly
* 1 tablespoon apple cider
* 2 teaspoons freshly squeezed lime juice
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground grains of paradise
Directions:
For the crust:
* Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
BNH
Monday, November 3, 2008
Chickpea salad
Ingredients:
Chickpeas - 1 can, drained and rinsed
Onion - 1/2 of one large, sliced thin
Hearts of palm - 1/2 of one can, sliced thick
Cucumber - 1, sliced thick
Chat masala - 1/4 tsp (optional)
Lemon juice - 2 tbsp
Cooking time: 5 min
Servings: 3
Method:
Sprinkle chat masala onto the chickpeas and cucumbers, add the lemon juice and mix well. Add the hearts of palm (some liquid from the can may also be mixed in) and onions and mix thoroughly. Enjoy.
Author: Shrinkingsodacan
Chickpeas - 1 can, drained and rinsed
Onion - 1/2 of one large, sliced thin
Hearts of palm - 1/2 of one can, sliced thick
Cucumber - 1, sliced thick
Chat masala - 1/4 tsp (optional)
Lemon juice - 2 tbsp
Cooking time: 5 min
Servings: 3
Method:
Sprinkle chat masala onto the chickpeas and cucumbers, add the lemon juice and mix well. Add the hearts of palm (some liquid from the can may also be mixed in) and onions and mix thoroughly. Enjoy.
Author: Shrinkingsodacan
Monday, September 22, 2008
Grilled Veg Sandwiches Pour Sean et Marin
Note: These are the sandwiches I grilled for Sean and Marin's pre-wedding retreat. You'll need some sort of sandwich toaster to make these - out in the woods, the hand-held one, but if you crave these at home you can always buy yourself the electric kind that can probably also make French toast?
Ingredients
Sandwich bread - 1 loaf
Onions, finely chopped - 2 big
Tomatoes, finely chopped - 2 big
Green chillies, finely chopped - 3-4 small
Coriander leaves (garnish) - a handful
Salt - to taste
Butter (applied on either face of the sandwich) or cheese slices (one for each sandwich)
Coriander chutney (optional) - 1-2 tsp for each sandwich
Cooking time: 15 min (prep) + 20 min (grill)
Servings: 5-10
Method:
Mix together the chopped onions, tomatoes, green chillies and garnish with salt and coriander leaves. This can be stored until you're ready to make sandwiches.
Heat the sandwich toaster and spray both faces with a few drops of olive or vegetable oil (or, for a better taste, ghee!). In the meantime, for each sandwich, apply butter (if using, or else you can add a slice of cheese), apply coriander chutney (if using) to the other face. Add 1-2 tsp of the chopped veggies and load up the sandwich into the toaster. Grill for a couple of minutes on each side, just enough for the bread to get crispy and for the cheese/butter to melt into the chopped veggies. Cut into halves and serve hot!
Source: Mom's recipe
Author: Shrinkingsodacan
Ingredients
Sandwich bread - 1 loaf
Onions, finely chopped - 2 big
Tomatoes, finely chopped - 2 big
Green chillies, finely chopped - 3-4 small
Coriander leaves (garnish) - a handful
Salt - to taste
Butter (applied on either face of the sandwich) or cheese slices (one for each sandwich)
Coriander chutney (optional) - 1-2 tsp for each sandwich
Cooking time: 15 min (prep) + 20 min (grill)
Servings: 5-10
Method:
Mix together the chopped onions, tomatoes, green chillies and garnish with salt and coriander leaves. This can be stored until you're ready to make sandwiches.
Heat the sandwich toaster and spray both faces with a few drops of olive or vegetable oil (or, for a better taste, ghee!). In the meantime, for each sandwich, apply butter (if using, or else you can add a slice of cheese), apply coriander chutney (if using) to the other face. Add 1-2 tsp of the chopped veggies and load up the sandwich into the toaster. Grill for a couple of minutes on each side, just enough for the bread to get crispy and for the cheese/butter to melt into the chopped veggies. Cut into halves and serve hot!
Source: Mom's recipe
Author: Shrinkingsodacan
Coriander Chutney
Ingredients
Coriander leaves - 3 small bunches
Mint leaves - 1 small bunch
Small green chillies (less than 1.5" long) - 7-8
Ginger - 1" piece
Salt - 1 tsp or to taste
Coconut, grated (unsweetened) - 2 tbsp
Lemon juice - 2 tbsp (or to taste)
Sugar (optional) - to taste
Preparation time: 10 min
Servings: 20-30 tbsp
Method:
Put all the ingredients (except the leaves) into the blender with half a cup of water. Grind well and gradually add leaves into the mixture. Occasionally add water if desired, but remember you're going for a thick paste-like appearance!
When done, mix in the lemon juice (this preserves the colour of the chutney)
The chutney can be used immediately or can be stored in the fridge for up to a week.
Source: Mom's recipe
Author: Shrinkingsodacan
Coriander leaves - 3 small bunches
Mint leaves - 1 small bunch
Small green chillies (less than 1.5" long) - 7-8
Ginger - 1" piece
Salt - 1 tsp or to taste
Coconut, grated (unsweetened) - 2 tbsp
Lemon juice - 2 tbsp (or to taste)
Sugar (optional) - to taste
Preparation time: 10 min
Servings: 20-30 tbsp
Method:
Put all the ingredients (except the leaves) into the blender with half a cup of water. Grind well and gradually add leaves into the mixture. Occasionally add water if desired, but remember you're going for a thick paste-like appearance!
When done, mix in the lemon juice (this preserves the colour of the chutney)
The chutney can be used immediately or can be stored in the fridge for up to a week.
Source: Mom's recipe
Author: Shrinkingsodacan
Monday, August 18, 2008
Chicken Korma
Ingredients:
Chicken breasts, cut into bite-sized pieces - 3
Large red onion, finely chopped - 1/2
Garlic cloves, chopped - 3
Green chillies, slit lengthwise - 5 small
Cardamom seeds, lightly crushed - 10 (optional)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Tomatoes, chopped coarsely - 5-6 small
Salt - to taste
Oil - 2 tbsp
Coconut milk - 400 ml (one can)
Ginger, grated - 1" piece
Garam masala - 1/2 to 1 tsp
Cooking time: about 30 min
Serves: 6
Method:
Fry the onion, garlic and green chillies in hot oil for 5 min over medium heat. Stir in the cardamom, turmeric, cumin, coriander and salt. Add the tomato pieces (or puree, if you desire). Reduce the heat, stir in the chicken and cook for 5 min. Mix in the coconut milk and about 1 cup of water if desired. Simmer covered for about 10 min. Add the ginger and garam masala and mix well.
Source: Adapted from Manju Malhi's recipe here
Author: Shrinkingsodacan
Chicken breasts, cut into bite-sized pieces - 3
Large red onion, finely chopped - 1/2
Garlic cloves, chopped - 3
Green chillies, slit lengthwise - 5 small
Cardamom seeds, lightly crushed - 10 (optional)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Tomatoes, chopped coarsely - 5-6 small
Salt - to taste
Oil - 2 tbsp
Coconut milk - 400 ml (one can)
Ginger, grated - 1" piece
Garam masala - 1/2 to 1 tsp
Cooking time: about 30 min
Serves: 6
Method:
Fry the onion, garlic and green chillies in hot oil for 5 min over medium heat. Stir in the cardamom, turmeric, cumin, coriander and salt. Add the tomato pieces (or puree, if you desire). Reduce the heat, stir in the chicken and cook for 5 min. Mix in the coconut milk and about 1 cup of water if desired. Simmer covered for about 10 min. Add the ginger and garam masala and mix well.
Source: Adapted from Manju Malhi's recipe here
Author: Shrinkingsodacan
Dum Aloo (Roasted potato in yogurt)
Ingredients:
Baby potatoes - 1.5 lb (about 15)
Cloves - 4-5
Cardamom - 2 pods or 10 seeds
Cinnamon - 2" piece
Ginger, grated - 2" piece
Green chillies - 4-5 small
Garam masala - 1 tsp
Red chilly powder - 1.5 tsp
Coriander leaves, chopped - handful
Yogurt - 1-2 cups
Cooking time: about 30 min
Serves: 4-5
Method:
Peel the potatoes and boil until cooked halfway through. Poke holes with a fork and roast them in 2-3 tsp of hot oil until crisp and golden brown. Set aside.
In a blender/grinder, powder the cloves, cardamom, cinnamon, ginger, green chillies and garam masala. Fry this powder in 2 tsp of hot oil. Add the red chilly powder to this paste and mix well. Add the roasted potatoes and mix well. Cook covered on a low flame for a few minutes.
When ready to serve, mix with yogurt and garnish with coriander leaves.
Source: Mom's recipe
Author: Shrinkingsodacan
Baby potatoes - 1.5 lb (about 15)
Cloves - 4-5
Cardamom - 2 pods or 10 seeds
Cinnamon - 2" piece
Ginger, grated - 2" piece
Green chillies - 4-5 small
Garam masala - 1 tsp
Red chilly powder - 1.5 tsp
Coriander leaves, chopped - handful
Yogurt - 1-2 cups
Cooking time: about 30 min
Serves: 4-5
Method:
Peel the potatoes and boil until cooked halfway through. Poke holes with a fork and roast them in 2-3 tsp of hot oil until crisp and golden brown. Set aside.
In a blender/grinder, powder the cloves, cardamom, cinnamon, ginger, green chillies and garam masala. Fry this powder in 2 tsp of hot oil. Add the red chilly powder to this paste and mix well. Add the roasted potatoes and mix well. Cook covered on a low flame for a few minutes.
When ready to serve, mix with yogurt and garnish with coriander leaves.
Source: Mom's recipe
Author: Shrinkingsodacan
Subscribe to:
Posts (Atom)