A really simple meal that my mother often made when I was a child: cornish game hens roasted in a paper bag. It must be the equivalent of roasting fish in parchment; there's something about the paper bag that allows some of the skin to crisp while the juices keep the bird moist. I found myself craving this the other night and asked her for the recipe. It's a great thing to make when you're tired or short on time:
1 rock cornish game hen
breadcrumbs to coat chicken
3-4 Tblsp. melted butter or margarine
1 brown paper lunch bag
Heat oven to 400. Salt and pepper game hen generously inside, a little outside. Melt butter and rub all over chicken. Sprinkle breadcrumbs over all, pressing in to help adhesion. Then place the game hen in a paper bag and tie with twine at the top (I only had a big paper grocery bag on hand, so I cut it off at the top and folded it over instead). Place in a roasting pan, turn oven down to 375, and roast for one hour. This was nice with chipotle mashed sweet potatoes (sweet potatoes mashed up with a tablespoon of finely minced canned chipotle pepper, butter, and salt) and a salad.
Friday, August 26, 2005
Wednesday, August 17, 2005
Tomato, Basil, and Parmesan Flatbreads
A restaurant recently opened up in my area that has delicious but overpriced flatbread pizzas-- not even pizzas, really, just good flatbreads topped with various combinations such as fig, prosciutto, and blue cheese. But when I discovered a recipe in my new Best of Cooking Light cookbook that has an excellent, crunchy flatbread dough, I was sold-- overpriced flatbread pizzas no more, unless someone else is paying...
The dough is good and crunchy and cooks quite nicely:
1 cup boiling water
1/3 cup yellow cornmeal
1 package yeast
1/4 cup warm water
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. olive oil
Combine boiling water and cornmeal in a bowl, let stand 20 minutes, stirring frequently. Dissolve yeast in warm water in a small bowl, rest 5 minutes. Combine cornmeal mixture, flour, and salt in a food processor, pulsing until blended. Turn on food processor, and slowly add yeast mixture and oil until dough forms a ball. Knead 4 times, dough will be sticky, place in oiled bowl and put in a warm place to rise, at least 1 hour, until doubled. Then punch down the dough, let it sit 5 minutes. Divide into 4 balls, roll each into 10 x 6 inch ovals. Place on baking sheet dusted with cornmeal.
The topping: the recipe calls for a combination of sliced yellow and plum tomatoes, but this was too complicated, so I add sliced tomatoes. Then in a small bowl mix 1/2 cup minced fresh basil, 4 tsp. olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 4 minced garlic cloves. Grate 1 cup Parmesan or Pecorino Romano cheese. Fresh basil is essential here-- it's part of the point of why the final product is so good.
Heat oven to 475. Divide tomatoes among the 4 flatbread ovals, bake 13 minutes. Spread basil mixture and cheese over bread, bake another 2 minutes or until melted. Yields four beautiful, crunchy little pizzas.
The dough is good and crunchy and cooks quite nicely:
1 cup boiling water
1/3 cup yellow cornmeal
1 package yeast
1/4 cup warm water
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. olive oil
Combine boiling water and cornmeal in a bowl, let stand 20 minutes, stirring frequently. Dissolve yeast in warm water in a small bowl, rest 5 minutes. Combine cornmeal mixture, flour, and salt in a food processor, pulsing until blended. Turn on food processor, and slowly add yeast mixture and oil until dough forms a ball. Knead 4 times, dough will be sticky, place in oiled bowl and put in a warm place to rise, at least 1 hour, until doubled. Then punch down the dough, let it sit 5 minutes. Divide into 4 balls, roll each into 10 x 6 inch ovals. Place on baking sheet dusted with cornmeal.
The topping: the recipe calls for a combination of sliced yellow and plum tomatoes, but this was too complicated, so I add sliced tomatoes. Then in a small bowl mix 1/2 cup minced fresh basil, 4 tsp. olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 4 minced garlic cloves. Grate 1 cup Parmesan or Pecorino Romano cheese. Fresh basil is essential here-- it's part of the point of why the final product is so good.
Heat oven to 475. Divide tomatoes among the 4 flatbread ovals, bake 13 minutes. Spread basil mixture and cheese over bread, bake another 2 minutes or until melted. Yields four beautiful, crunchy little pizzas.
Tuesday, August 09, 2005
Tastes Great - Less Filling
It seems odd to think that this is early August and the summer is pretty much over-- schools have started here in Florida and meetings and classes at the college where I teach will start very soon. Apparently parents have begun to protest the early start, angry about having their kids in 90 degree school buses.
I never did manage to update about food from Morocco-- not because I couldn't, but because it was so hot there that every time I'd go to the internet cafe the temperatures outside were around 105, and cooking and writing about food were the last thing I wanted to do. Despite having the Sahara desert in the southern part of the country, Morocco is not normally as hot as it's been this year-- its climate is usually more like Georgia's.
But I'm back now and my current resolution is to try to make recipes that don't involve a lot of elaborate ingredients and preparation. In an attempt to be frugal, I'm hoping to develop the ability to improvise with what's on hand, so that I don't end up in the grocery store each day spending money on random ingredients that languish unused in the pantry.
Tonight I started preparing some of the recipes from The Best of Cooking Light, which my sister gave me as a birthday gift. I've been surprised by how much I've gotten into this magazine in general over the past two years, and they really do try to find ways to make things taste great while sacrificing little in flavor.
I made Fettucine with Cashew Cream, a recipe that promised to be a lot like Fettucine Alfredo, but without any butter or cream. I had my doubts that cashews could somehow be turned into a sauce that didn't have a basically nutty taste, and I was really surprised by the end result: it was delicious, more intriguing than any run-of-the-mill alfredo sauce, and tasted nothing like cashews at all.
Cook 8 ounces of fettucine while working on the sauce. First process 1/2 cup roasted cashews in the food processor for two minutes, scraping down the sides. Add 1 1/4 cups water slowly until well mixed. Place cashew cream into a small saucepan, bring to a boil and reduce the heat, whisking for one minute. Remove from stove.
Then heat a skillet with a little olive oil and saute three minced garlic cloves for 30 seconds. Add cashew cream, pasta, 1/4 cup Parmesan, and pepper and salt to taste. This supposedly made four servings at 378 calories each, but between two of us we finished the whole thing...
I never did manage to update about food from Morocco-- not because I couldn't, but because it was so hot there that every time I'd go to the internet cafe the temperatures outside were around 105, and cooking and writing about food were the last thing I wanted to do. Despite having the Sahara desert in the southern part of the country, Morocco is not normally as hot as it's been this year-- its climate is usually more like Georgia's.
But I'm back now and my current resolution is to try to make recipes that don't involve a lot of elaborate ingredients and preparation. In an attempt to be frugal, I'm hoping to develop the ability to improvise with what's on hand, so that I don't end up in the grocery store each day spending money on random ingredients that languish unused in the pantry.
Tonight I started preparing some of the recipes from The Best of Cooking Light, which my sister gave me as a birthday gift. I've been surprised by how much I've gotten into this magazine in general over the past two years, and they really do try to find ways to make things taste great while sacrificing little in flavor.
I made Fettucine with Cashew Cream, a recipe that promised to be a lot like Fettucine Alfredo, but without any butter or cream. I had my doubts that cashews could somehow be turned into a sauce that didn't have a basically nutty taste, and I was really surprised by the end result: it was delicious, more intriguing than any run-of-the-mill alfredo sauce, and tasted nothing like cashews at all.
Cook 8 ounces of fettucine while working on the sauce. First process 1/2 cup roasted cashews in the food processor for two minutes, scraping down the sides. Add 1 1/4 cups water slowly until well mixed. Place cashew cream into a small saucepan, bring to a boil and reduce the heat, whisking for one minute. Remove from stove.
Then heat a skillet with a little olive oil and saute three minced garlic cloves for 30 seconds. Add cashew cream, pasta, 1/4 cup Parmesan, and pepper and salt to taste. This supposedly made four servings at 378 calories each, but between two of us we finished the whole thing...
Saturday, May 28, 2005
Moroccan spices
Off to Morocco to visit family/do a little research. Hopefully will have reports of food activity to post from cyber cafes along the way... stay tuned...
Wednesday, May 25, 2005
slow-roasted chicken
After the Cuban feast, it seemed things only got more excessive. Ideally I'd like to avoid eating red meat more than once a week, but the next night, we were invited to a barbecue involving ground beef, beef ribs, and beef kebabs, all done Moroccan-style, marinated in onions, parsley, cumin, and cayenne pepper. This accompanied by apple martinis that were so delicious you couldn't have just one... Too tired to cook, the next day I gave into cheap Chinese takeout-- General Tso's Chicken and beef lo mein. Bad, bad.
I decided to clean up my act by preparing a couple of recipes from Nigella Lawson's Forever Summer cookbook, which I'd just checked out from the library. I felt like I needed the type of balanced comfort food menu that reminds me of childhood-- chicken, potatoes, and salad. Again, I had an audience in Nour and Amy-- she was moving away from Central Florida the very next day.
For a fitting goodbye, I made slow-roasted garlic and lemon chicken, paired with a type of roasted potato I had never encountered before-- Swedish hasselback potatoes, also from the Nigella cookbook. Both recipes were incredibly easy but also tasted incredibly good-- comfort achieved. The lemons and garlic cloves almost carmelize after baking for three hours, great for spreading and dipping on a crusty baguette. The potatoes develop an intriguing crust but are still soft on the inside.
For the chicken, you will need one chicken, cut into pieces (or if you determine, as I did, that all parties prefer dark meat, buy a big package of legs). Heat oven to 300. In a roasting pan, place chicken pieces with all the cloves from a head of garlic, separated but with peels left on. Add two lemons, cut into eight pieces, and a handful of fresh rosemary (Nigella uses thyme). Mix with 3 Tblsp. olive oil, sprinkle 10 Tblsp. white wine over top, salt and pepper, and cover with foil. Roast for 2 hours.
After two hours, remove foil and crank up the oven to 400, cooking another 30-45 minutes. I turned the pieces so all sides would brown.
The potatoes can cook roughly at the same time. Take 18 4-ounce (i.e. small-ish) new potatoes about the same size and slice them at 1/2 inch intervals, but don't cut them all the way through. In a dutch oven, melt 3 Tblsp. butter with 5 tblsp. olive oil. When hot, add potatoes, turning on all sides to coat. Place in oven with chicken when you crank up the heat to 400. Cook the potatoes until done, turning occasionally, may take 45 minutes to an hour.
Accompanied with a salad and a light mango sorbet for dessert, I felt like I was eating a little healthier again...
I decided to clean up my act by preparing a couple of recipes from Nigella Lawson's Forever Summer cookbook, which I'd just checked out from the library. I felt like I needed the type of balanced comfort food menu that reminds me of childhood-- chicken, potatoes, and salad. Again, I had an audience in Nour and Amy-- she was moving away from Central Florida the very next day.
For a fitting goodbye, I made slow-roasted garlic and lemon chicken, paired with a type of roasted potato I had never encountered before-- Swedish hasselback potatoes, also from the Nigella cookbook. Both recipes were incredibly easy but also tasted incredibly good-- comfort achieved. The lemons and garlic cloves almost carmelize after baking for three hours, great for spreading and dipping on a crusty baguette. The potatoes develop an intriguing crust but are still soft on the inside.
For the chicken, you will need one chicken, cut into pieces (or if you determine, as I did, that all parties prefer dark meat, buy a big package of legs). Heat oven to 300. In a roasting pan, place chicken pieces with all the cloves from a head of garlic, separated but with peels left on. Add two lemons, cut into eight pieces, and a handful of fresh rosemary (Nigella uses thyme). Mix with 3 Tblsp. olive oil, sprinkle 10 Tblsp. white wine over top, salt and pepper, and cover with foil. Roast for 2 hours.
After two hours, remove foil and crank up the oven to 400, cooking another 30-45 minutes. I turned the pieces so all sides would brown.
The potatoes can cook roughly at the same time. Take 18 4-ounce (i.e. small-ish) new potatoes about the same size and slice them at 1/2 inch intervals, but don't cut them all the way through. In a dutch oven, melt 3 Tblsp. butter with 5 tblsp. olive oil. When hot, add potatoes, turning on all sides to coat. Place in oven with chicken when you crank up the heat to 400. Cook the potatoes until done, turning occasionally, may take 45 minutes to an hour.
Accompanied with a salad and a light mango sorbet for dessert, I felt like I was eating a little healthier again...
Saturday, May 21, 2005
tres leches
I finally succeed in preparing tres leches cake. I decided to make a whole meal around it, inspired by having my first real day of summer vacation to indulge in a marathon cooking session. The menu, all recipes taken from the Three Guys from Miami website: skirt steak marinated in mojo criollo with chimichurri sauce, black beans, fried plantains (tostones), and the piece de resistance: tres leches cake.
I started out by making the mojo marinade for the steak: tons of garlic cloves, salt, black peppercorns, sour orange juice (a good use for our tree that bears sour oranges), minced onion, oregano, and olive oil. I put that aside, with the meat soaking in its tenderizing bath. Then I made the black beans, which were pretty delicious-- I saved three tablespoons of the marinade, sauteed finely chopped onions and green pepper in olive oil, added garlic, the marinade, 3 tsp. of cumin, and once everything was translucent, a cup of canned black beans that I mashed up. I then added the remainder of that can and another can, both drained, and cooked this for 20 minutes. It was very flavorful-- this could have been from the added kick the marinade gave it.
The chimichurri sauce was a nice accompaniment-- a sauce composed of vinegar, fresh cilantro, olive oil, garlic, lime juice, onion, and cayenne pepper, all whirred together in the food processor. I cooked the steak on our tiny Weber grill and it sizzled and browned and came out delicious... The fried plantains didn't turn out to be quite so delicious-- they had a curious preparation, whereby you cut them into 2 inch chunks, deep fry them, take them out and drain them, smash them with the bottom of a coffee mug, and deep fry them again, adding salt and pepper at the end. They were just okay-- not nearly as good as some of the different kinds of tostones I've had at restaurants.
But the tres leches cake lived up to all expectations. I was really pleased with it, no, knocked out would be a better word. I didn't think somehow that it was possible to prepare this delight on my own. I compared two recipes ahead of time and decided on the Three Guys recipe because the other one involved slicing a cake into three layers and coating each with syrup, which I thought I probably didn't have the tools to do. (I could just envision the cake breaking up into a million pieces.)
Making tres leches cake basically involves three steps: first, preparing a delicious golden layer cake, redolent of vanilla. No mix will do-- this cake is terrific, and it puffs up golden brown because the egg whites are whipped up to a froth and folded in at the end. I cooked mine for exactly 35 minutes, as the recipe said, and it was perfect.
Step two involves the syrup-- the three milks that make this so unique-- mixing together a can of condensed milk, a can of evaporated milk, and a cup and a half (!) of heavy cream. I followed the timing of the recipe and waited until the cake had cooled twenty minutes before doing this. Then you poke lots of holes in the cake with a fork, spooning the syrup slowly over the cake and helping it to absorb by poking more holes in it before you add more syrup. It pools around the bottom of the plate and then sits in the refrigerator for three hours, waiting to be iced.
The icing was a meringue of sorts, egg whites, sugar, water and hot corn syrup beaten together. I didn't use the entire recipe of meringue-- it was an acceptable icing, but it wasn't the icing that blew me away (In restaurants, I remember whipped cream on top). It was the final product, which did give the full experience of having the cake in a good Cuban restaurant. Amy, who helped me prepare the icing, and Nour, who helped with grilling and eating, agreed.
The full recipe is here. I definitely would make this recipe again, but maybe sleuth around a little bit to find out a different version of the icing. I would also certainly use the marinade for steaks again, and the black beans were terrific... After these experiments, buying the actual Three Guys cookbook, advertised on the website, looks tempting as well. Pictures of the whole belt-busting extravaganza appear below.
I started out by making the mojo marinade for the steak: tons of garlic cloves, salt, black peppercorns, sour orange juice (a good use for our tree that bears sour oranges), minced onion, oregano, and olive oil. I put that aside, with the meat soaking in its tenderizing bath. Then I made the black beans, which were pretty delicious-- I saved three tablespoons of the marinade, sauteed finely chopped onions and green pepper in olive oil, added garlic, the marinade, 3 tsp. of cumin, and once everything was translucent, a cup of canned black beans that I mashed up. I then added the remainder of that can and another can, both drained, and cooked this for 20 minutes. It was very flavorful-- this could have been from the added kick the marinade gave it.
The chimichurri sauce was a nice accompaniment-- a sauce composed of vinegar, fresh cilantro, olive oil, garlic, lime juice, onion, and cayenne pepper, all whirred together in the food processor. I cooked the steak on our tiny Weber grill and it sizzled and browned and came out delicious... The fried plantains didn't turn out to be quite so delicious-- they had a curious preparation, whereby you cut them into 2 inch chunks, deep fry them, take them out and drain them, smash them with the bottom of a coffee mug, and deep fry them again, adding salt and pepper at the end. They were just okay-- not nearly as good as some of the different kinds of tostones I've had at restaurants.
But the tres leches cake lived up to all expectations. I was really pleased with it, no, knocked out would be a better word. I didn't think somehow that it was possible to prepare this delight on my own. I compared two recipes ahead of time and decided on the Three Guys recipe because the other one involved slicing a cake into three layers and coating each with syrup, which I thought I probably didn't have the tools to do. (I could just envision the cake breaking up into a million pieces.)
Making tres leches cake basically involves three steps: first, preparing a delicious golden layer cake, redolent of vanilla. No mix will do-- this cake is terrific, and it puffs up golden brown because the egg whites are whipped up to a froth and folded in at the end. I cooked mine for exactly 35 minutes, as the recipe said, and it was perfect.
Step two involves the syrup-- the three milks that make this so unique-- mixing together a can of condensed milk, a can of evaporated milk, and a cup and a half (!) of heavy cream. I followed the timing of the recipe and waited until the cake had cooled twenty minutes before doing this. Then you poke lots of holes in the cake with a fork, spooning the syrup slowly over the cake and helping it to absorb by poking more holes in it before you add more syrup. It pools around the bottom of the plate and then sits in the refrigerator for three hours, waiting to be iced.
The icing was a meringue of sorts, egg whites, sugar, water and hot corn syrup beaten together. I didn't use the entire recipe of meringue-- it was an acceptable icing, but it wasn't the icing that blew me away (In restaurants, I remember whipped cream on top). It was the final product, which did give the full experience of having the cake in a good Cuban restaurant. Amy, who helped me prepare the icing, and Nour, who helped with grilling and eating, agreed.
The full recipe is here. I definitely would make this recipe again, but maybe sleuth around a little bit to find out a different version of the icing. I would also certainly use the marinade for steaks again, and the black beans were terrific... After these experiments, buying the actual Three Guys cookbook, advertised on the website, looks tempting as well. Pictures of the whole belt-busting extravaganza appear below.
cuban feast
The menu: skirt steak marinated in mojo criollo with chimichurri sauce on top, tostones (deep fried plantains), black beans...
Tuesday, May 17, 2005
roasted carrot dip
There is a market in Washington, DC, near my friend Delia's house, where we always stop for fresh-baked bread, interesting cheeses, wine, and carrot dip whenever I visit her. Stopping at Marvelous Market has been a tradition of longstanding. The carrot dip is smoky and complex, containing some typical Moroccan spices, but unfortunately during a recent visit I learned that they had discontinued it. I wrote them a letter begging them for the recipe and expressing my deep nostalgia for it but never got a reply. Thus, I'm on a quest to recreate it. Following a recent recommendation, I checked out Crescent Dragonwagon's Passionate Vegetarian, which has two recipes for carrot dip at the beginning. I prepared one today that tastes pretty good but I won't be sure whether it's like the one from Marvelous Market unless it sits for a day or two. Still, I'd make it again, and it's a nice change from most dips. The recipe appears below.
On an unrelated note, after picking me up at the airport today, my friend Amy introduced me to Woodlands Vegetarian Indian Cuisine, a restaurant in south Orlando with a huge lunch buffet representing south Indian food-- masala dosas (slightly crunchy pancakes filled with spicy potatoes), palak paneer (spinach and cheese curry), great chutneys, excellent paratha bread, and gulab jamun (basically fried donut holes in a sweet syrup) were all on offer. (I was excited about the local discovery-- plus it's been a good week for Indian food, since this weekend I got to eat at a favorite DC establishment, Heritage Indian.) Stuffed with vegetarian delights, Amy & I headed to the campus pool at the college to get some relief from the 90 degree temperatures. No students were around, and it finally came over me that The Schoolyear is OVER!!!! The summer is MINE!!!!
Roasted Carrot Dip
1 lb. carrots, peeled
1 large red onion, quartered, skin on
1 head garlic, sliced crosswise
2 Tblsp. olive oil
1 Tblsp. tamari or shoyu soy sauce
2 tsp. ground cumin
2 tsp. paprika
pinch cayenne
1-4 Tblsp. vegetable stock, water, or olive oil
Salt & Pepper to taste
Preheat oven to 375. Blanch carrots in boiling water for 4-6 minutes, then drain. In large baking dish, toss carrots, onion and garlic with 1 Tblsp. olive oil. Add 1 Tblsp soy sauce and toss again, keeping cut side of vegetables down. Roast for 40 minutes. Cool. Squeeze garlic from papery skins, remove outer layer of onion skin and ends, throw into food processor with spices, pulsing to combine. Add one tablespoon water or olive oil at a time until smooth, seasoning to taste with more soy, salt and pepper... Serve with crackers, pita, etc.
On an unrelated note, after picking me up at the airport today, my friend Amy introduced me to Woodlands Vegetarian Indian Cuisine, a restaurant in south Orlando with a huge lunch buffet representing south Indian food-- masala dosas (slightly crunchy pancakes filled with spicy potatoes), palak paneer (spinach and cheese curry), great chutneys, excellent paratha bread, and gulab jamun (basically fried donut holes in a sweet syrup) were all on offer. (I was excited about the local discovery-- plus it's been a good week for Indian food, since this weekend I got to eat at a favorite DC establishment, Heritage Indian.) Stuffed with vegetarian delights, Amy & I headed to the campus pool at the college to get some relief from the 90 degree temperatures. No students were around, and it finally came over me that The Schoolyear is OVER!!!! The summer is MINE!!!!
Roasted Carrot Dip
1 lb. carrots, peeled
1 large red onion, quartered, skin on
1 head garlic, sliced crosswise
2 Tblsp. olive oil
1 Tblsp. tamari or shoyu soy sauce
2 tsp. ground cumin
2 tsp. paprika
pinch cayenne
1-4 Tblsp. vegetable stock, water, or olive oil
Salt & Pepper to taste
Preheat oven to 375. Blanch carrots in boiling water for 4-6 minutes, then drain. In large baking dish, toss carrots, onion and garlic with 1 Tblsp. olive oil. Add 1 Tblsp soy sauce and toss again, keeping cut side of vegetables down. Roast for 40 minutes. Cool. Squeeze garlic from papery skins, remove outer layer of onion skin and ends, throw into food processor with spices, pulsing to combine. Add one tablespoon water or olive oil at a time until smooth, seasoning to taste with more soy, salt and pepper... Serve with crackers, pita, etc.
Wednesday, May 11, 2005
cheesecake
This past weekend, I went to an end-of-the-school-year dinner at Mimi's house. It was also a goodbye party for Amy, who's going the wrong direction in the typical migratory pattern of New Yorkers to Florida, to take a teaching job in the NYC area. Losing Amy is a major tragedy for the state of Florida, and for me, since she's my best friend here, but hopefully she'll be back, maybe even as a UN monitor for the next set of Florida elections.
After appetizers of queso manchego cheese, olives, and Spanish wine, we retired to the dining room for the best paella I have ever had (see photo below). A summer spent in Madrid and past trips to Sevilla and Barcelona never yielded anything half this good. Each separate ingredient held its distinctive taste and texture, and each ingredient (chicken, shrimp, chorizo, vegetables) was cooked to exact doneness, which is no small feat.
Mimi learned to make the paella from a friend who came from Alicante, Spain. She is promising to bring the recipe and discuss how she makes it. Mimi herself has an interesting summer planned-- a hiking trip along the Santiago de Compostela in Spain.
I've heard a number of stories about the origins of paella, but the most interesting one is that the dish originates with the Muslims conquerors who first brought rice to the region of Valencia. There is a word in Arabic, "baqiya," with the "q" often unpronounced, meaning "the remainder," and the story goes that one would put whatever one had left over together into a dish with the rice to make a hearty meal...
Dessert, however, I do have a recipe for. Amy, who is also a very good cook, made cheesecake with an unusual blueberry sauce, in a springform pan, a kitchen item I covet. The crust was buttery and sweet; the filling delicate, and the sauce brought it all together in a perfect balance of tart and sweetness.
Amy's Cheesecake
Graham Cracker Crust
2 c. of graham cracker crumbs (about 15 big crackers)
½ c. of melted butter
1 tsp. cinnamon
Lightly coat 9 inch springform pan with cooking spray.
Mix all ingredients in a bowl and mix together just until the crumbs are moist. Pour into bottom of springform pan, and press mixture firmly and evenly across bottom of pan, and about 1 inch up the sides. Refrigerate crust while making the cheesecake batter.
2 8oz packages of cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated (save rest of lemon for blueberry sauce)
1 pint sour cream
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream, but do not overbeat. Pour filling into the crust-lined pan and smooth the top with a spatula.
To prepare water bath: Set the pan on a couple of large pieces of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
Bake in a preheated 325 degree oven for 45 minutes. Do not worry if the cake looks undone and do not do the toothpick test. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up.
Blueberry Topping:
2 tablespoons butter
2 pints blueberries (I used frozen)
½ to ¾ cup granulated sugar
1 teaspoon cornstarch (mixed with a little bit of water to avoid clumps)
1 lemon, juiced
Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently for 10-15 minutes until sauce thickens and blueberries start to break down (the sauce will remain chunky). Cool to room temperature and serve on top of cheesecake.
After appetizers of queso manchego cheese, olives, and Spanish wine, we retired to the dining room for the best paella I have ever had (see photo below). A summer spent in Madrid and past trips to Sevilla and Barcelona never yielded anything half this good. Each separate ingredient held its distinctive taste and texture, and each ingredient (chicken, shrimp, chorizo, vegetables) was cooked to exact doneness, which is no small feat.
Mimi learned to make the paella from a friend who came from Alicante, Spain. She is promising to bring the recipe and discuss how she makes it. Mimi herself has an interesting summer planned-- a hiking trip along the Santiago de Compostela in Spain.
I've heard a number of stories about the origins of paella, but the most interesting one is that the dish originates with the Muslims conquerors who first brought rice to the region of Valencia. There is a word in Arabic, "baqiya," with the "q" often unpronounced, meaning "the remainder," and the story goes that one would put whatever one had left over together into a dish with the rice to make a hearty meal...
Dessert, however, I do have a recipe for. Amy, who is also a very good cook, made cheesecake with an unusual blueberry sauce, in a springform pan, a kitchen item I covet. The crust was buttery and sweet; the filling delicate, and the sauce brought it all together in a perfect balance of tart and sweetness.
Amy's Cheesecake
Graham Cracker Crust
2 c. of graham cracker crumbs (about 15 big crackers)
½ c. of melted butter
1 tsp. cinnamon
Lightly coat 9 inch springform pan with cooking spray.
Mix all ingredients in a bowl and mix together just until the crumbs are moist. Pour into bottom of springform pan, and press mixture firmly and evenly across bottom of pan, and about 1 inch up the sides. Refrigerate crust while making the cheesecake batter.
2 8oz packages of cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated (save rest of lemon for blueberry sauce)
1 pint sour cream
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream, but do not overbeat. Pour filling into the crust-lined pan and smooth the top with a spatula.
To prepare water bath: Set the pan on a couple of large pieces of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
Bake in a preheated 325 degree oven for 45 minutes. Do not worry if the cake looks undone and do not do the toothpick test. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up.
Blueberry Topping:
2 tablespoons butter
2 pints blueberries (I used frozen)
½ to ¾ cup granulated sugar
1 teaspoon cornstarch (mixed with a little bit of water to avoid clumps)
1 lemon, juiced
Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently for 10-15 minutes until sauce thickens and blueberries start to break down (the sauce will remain chunky). Cool to room temperature and serve on top of cheesecake.
Monday, April 25, 2005
tres leches cake
I don't know how I have lived for 30 years on this earth without tasting Tres Leches cake. For those who haven't tried it, it is a Cuban specialty that basically involves a white cake soaked in three different types of milk: condensed, cream, and evaporated. This past weekend, on my quest to try locally owned establishments, I headed out to Numero Uno, a Cuban restaurant that has been an Orlando institution since 1974. Amy had eaten there before with her friends Pat, Kathy & Vance and recommended it wholeheartedly. I've been looking forward to trying it, since most of my experiments with Cuban food have involved fast food or food that claims to be (but isn't necessarily) Cuban.
Advertising itself to be the best Cuban food north of Miami,Numero Uno did not disappoint. Amy, Nour and I started with a carafe of fruit-laden sangria and several appetizers-- empanadas, tostones, and papas fritas. The empanadas were stuffed with cheese or beef and were just OK. The tostones, fried green plantains stuffed with saucy chicken and cheese, were out of this world, as were the papas fritas, which were basically mashed potato croquettes, done perfectly. We got three different entrees, the best of which were Amy's braised lamb, covered with spicy tomato sauce, and Nour's ropa vieja, slow-cooked beef practically falling apart into another smoky, spicy tomato-based sauce. All were served with rice and a side of simple yet filling black beans.
But the cake, the cake. What can I say about this cake? I like cake but rarely do I eat a slice that thrills me the way this one did. When Amy said we had to try this, and that it involved condensed milk, I was already sold. I intended to take only a bite (sorry, Amy) but instead found myself fighting for every last morsel. The three sweetened milks of the "tres leches" combine together to add a wonderful complexity that is sweet but not cloying, and the cake surprisingly does not turn to mush or fall apart. I would put it in the same category of food as the Indian gulab jamun, which is basically fried dough in a syrupy sauce, also another favorite of mine, but tres leches is perhaps its superior. It is cake, and definitely not fried dough. Where, when, will I eat it again? This dilemma crowds out other thoughts and has, in the days since we left Numero Uno, taken on increasing urgency.
Advertising itself to be the best Cuban food north of Miami,Numero Uno did not disappoint. Amy, Nour and I started with a carafe of fruit-laden sangria and several appetizers-- empanadas, tostones, and papas fritas. The empanadas were stuffed with cheese or beef and were just OK. The tostones, fried green plantains stuffed with saucy chicken and cheese, were out of this world, as were the papas fritas, which were basically mashed potato croquettes, done perfectly. We got three different entrees, the best of which were Amy's braised lamb, covered with spicy tomato sauce, and Nour's ropa vieja, slow-cooked beef practically falling apart into another smoky, spicy tomato-based sauce. All were served with rice and a side of simple yet filling black beans.
But the cake, the cake. What can I say about this cake? I like cake but rarely do I eat a slice that thrills me the way this one did. When Amy said we had to try this, and that it involved condensed milk, I was already sold. I intended to take only a bite (sorry, Amy) but instead found myself fighting for every last morsel. The three sweetened milks of the "tres leches" combine together to add a wonderful complexity that is sweet but not cloying, and the cake surprisingly does not turn to mush or fall apart. I would put it in the same category of food as the Indian gulab jamun, which is basically fried dough in a syrupy sauce, also another favorite of mine, but tres leches is perhaps its superior. It is cake, and definitely not fried dough. Where, when, will I eat it again? This dilemma crowds out other thoughts and has, in the days since we left Numero Uno, taken on increasing urgency.
Tuesday, April 12, 2005
Tamale Corn, Pinto, and Black Bean Casserole
Although I'm slightly prejudiced against the word "casserole," which for me conjures up visions of jello molds, tuna, Stove-top stuffing and cream-of-mushroom soup, I've decided to include the word in the title of this post, because I know of no better way to describe a whole mess of ingredients thrown together and baked in the oven.
Last night I was craving something meatless, involving black beans and Mexican flavors, but I didn't want something typical, like burritos or enchiladas. Searching through a few food websites, this recipe in particular, which I have adapted from Cooking Light, intrigued me. I played with the ingredients a bit and changed its original lackluster title, but I was pleased with how this turned out. Extremely pleased-- I'd give this five stars, and I'll definitely make it again. It has layers of complexity to it-- the salty-sweet-spicy cornmeal topping, baked to a golden-brown hue, and the bubbling, rich tomato-bean chili beneath. I enjoyed it with a Yuengling beer while watching the DVD of Sideways.
We have guests staying with us right now, so I made a lot, but our friends were out at the theme parks until late last night, so I was expecting the 13x9" casserole to remain untouched. I was pleased when I opened the refrigerator this morning to find it almost entirely gone.
Don't be deterred by the ingredient list-- this is not difficult or time-consuming to prepare.
Tamale Corn & Black Bean Casserole
1 cup chopped onion
2 minced garlic cloves
1 cup cream-style corn, divided
1/2 cup canned green chiles, drained & divided
1/2 cup salsa
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper (unless you don't like it hot)
1/4 tsp. black pepper
1 can black beans, drained
1 can pinto beans, drained
1 can stewed tomatoes, Mexican flavors, undrained
1 cup shredded cheddar cheese, divided
3/4 cup yellow cornmeal
1/4 cup flour
1 tsp. sugar
1/4 tsp. salt
1/2 cup low-fat buttermilk
1/4 cup canola oil
2 egg whites, lightly beaten
Heat oven to 375 degrees F and spray a 13x9" pan with cooking spray. Saute onion & garlic for 3 minutes with a dash of cooking oil in a large saucepan over medium-high heat. Add 1/2 cup of the corn, 1/4 cup chiles, salsa, spices, beans, and tomatoes, bring to a boil. Reduce heat, simmer 15 minutes. Pour into 13x9" pan, sprinkle with half the cheddar cheese, set aside.
Mix together cornmeal, flour, sugar, and 1/4 tsp. salt in a medium bowl. In another smal bowl, combine remaining 1/2 cup corn, 1/4 cup chiles, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg whites, then add to cornmeal mix, stirring just enough to mix together. Spread batter evenly over bean & corn mix. Bake at 375 degrees for 25 minutes or until corn bread is lightly browned on top.
If you use reduced-fat cheese, this supposedly has 376 calories per serving, with a serving size equal to one cup.
Last night I was craving something meatless, involving black beans and Mexican flavors, but I didn't want something typical, like burritos or enchiladas. Searching through a few food websites, this recipe in particular, which I have adapted from Cooking Light, intrigued me. I played with the ingredients a bit and changed its original lackluster title, but I was pleased with how this turned out. Extremely pleased-- I'd give this five stars, and I'll definitely make it again. It has layers of complexity to it-- the salty-sweet-spicy cornmeal topping, baked to a golden-brown hue, and the bubbling, rich tomato-bean chili beneath. I enjoyed it with a Yuengling beer while watching the DVD of Sideways.
We have guests staying with us right now, so I made a lot, but our friends were out at the theme parks until late last night, so I was expecting the 13x9" casserole to remain untouched. I was pleased when I opened the refrigerator this morning to find it almost entirely gone.
Don't be deterred by the ingredient list-- this is not difficult or time-consuming to prepare.
Tamale Corn & Black Bean Casserole
1 cup chopped onion
2 minced garlic cloves
1 cup cream-style corn, divided
1/2 cup canned green chiles, drained & divided
1/2 cup salsa
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper (unless you don't like it hot)
1/4 tsp. black pepper
1 can black beans, drained
1 can pinto beans, drained
1 can stewed tomatoes, Mexican flavors, undrained
1 cup shredded cheddar cheese, divided
3/4 cup yellow cornmeal
1/4 cup flour
1 tsp. sugar
1/4 tsp. salt
1/2 cup low-fat buttermilk
1/4 cup canola oil
2 egg whites, lightly beaten
Heat oven to 375 degrees F and spray a 13x9" pan with cooking spray. Saute onion & garlic for 3 minutes with a dash of cooking oil in a large saucepan over medium-high heat. Add 1/2 cup of the corn, 1/4 cup chiles, salsa, spices, beans, and tomatoes, bring to a boil. Reduce heat, simmer 15 minutes. Pour into 13x9" pan, sprinkle with half the cheddar cheese, set aside.
Mix together cornmeal, flour, sugar, and 1/4 tsp. salt in a medium bowl. In another smal bowl, combine remaining 1/2 cup corn, 1/4 cup chiles, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg whites, then add to cornmeal mix, stirring just enough to mix together. Spread batter evenly over bean & corn mix. Bake at 375 degrees for 25 minutes or until corn bread is lightly browned on top.
If you use reduced-fat cheese, this supposedly has 376 calories per serving, with a serving size equal to one cup.
Ole Ole!
Trying out Ole Ole, the new Spanish restaurant in town, allowed me to keep up my resolution of eating only at local establishments that are not a part of the big chain restaurants. Ole Ole is just a few minutes' walk from the campus where Amy and I work, and last Friday afternoon, we decided to try it. We had everything to ourselves-- both the restaurant, which was empty at that time, and the campus, which is deserted on a Friday afternoon. The restaurant is brightly colored, with lots of yellows and reds and splashy Picasso-influenced art. The food was terrific. We started with fat margaritas and a plate of jamon serrano. The jamon serrano, which is basically prosciutto, reminded me of when Nour & I used to live in Morocco and would go to Spain on vacation. Ham became the forbidden fruit, and after parking the car in the line for the ferry, we'd buy a couple San Miguels and I'd get a sandwich from a local cafe with low-grade jamon serrano and queso manchego, the salty, hard Spanish cheese.
Amy and I also tried their patatas bravas, potatoes in a spicy tomato sauce, which didn't taste anything like they do in Spain, but the waiter said it was an Argentinian recipe. The highlight, though, was without doubt the baked chorizo - sausage and potatoes baked in brandy in an earthenware dish that arrived flaming at our table. We waited for the flames to subside and dug in. After our mid-afternoon tapas excursion, I made Amy go back to campus with me and enjoy the view of the lake, sitting underneath the palm trees, live oaks and Spanish moss. Although my first Florida winter was mild by anyone's standards, at this time of year the weather is absolutely perfect-- in the 70s or low 80s every day and not too humid. What more could anyone ask for-- a good friend, a strong drink, some tapas, and some tropical foliage to sit under?
Amy and I also tried their patatas bravas, potatoes in a spicy tomato sauce, which didn't taste anything like they do in Spain, but the waiter said it was an Argentinian recipe. The highlight, though, was without doubt the baked chorizo - sausage and potatoes baked in brandy in an earthenware dish that arrived flaming at our table. We waited for the flames to subside and dug in. After our mid-afternoon tapas excursion, I made Amy go back to campus with me and enjoy the view of the lake, sitting underneath the palm trees, live oaks and Spanish moss. Although my first Florida winter was mild by anyone's standards, at this time of year the weather is absolutely perfect-- in the 70s or low 80s every day and not too humid. What more could anyone ask for-- a good friend, a strong drink, some tapas, and some tropical foliage to sit under?
Sunday, April 03, 2005
Moroccan meat & prune tagine, Spinach Dip
Last night we had my colleague and friend Mimi over for dinner with her husband. Mimi is originally from Cuba and an amazing cook, and she wanted a Moroccan cooking lesson. My Moroccan mother-in-law, Jamila, visiting from Morocco, has been treating my friends to some of the most amazing dishes.
Mimi brought a substantial salad while I prepared a spinach dip with hearts of palm from last month's issue of Cooking Light. The dip was extremely good-- lighter than the usual heart attack-inducing artichoke heart dip but no less decadent. I had a great time talking with Mimi and her husband Jose, who is an historian and has an impressive knowledge of Moroccan history. Over talk of failed coup-d'etats against the Moroccan monarchy and the best places to buy Florida honey, we enjoyed Spinach Dip with Hearts of Palm, Green Salad with Balsamic Vinaigrette, and Moroccan Tagine with Meat and Prunes. Dessert was mint tea and some Ghiradelli brownies.
The tagine (Moroccan stew) recipe appeared on my original website a few years ago. It is really a show-stopper. If you want to produce some of the finest Moroccan cuisine, fit for royalty, this recipe would be one to try.
I am resisting the temptation to call the prunes "dried plums," as the California Dried Fruit board has urged us to do.
Tagine with Meat and Prunes
1 lb. lamb or beef, for stewing, preferably with bones to add flavor
2 large onions, finely chopped
20 prunes
1/4 cup canola oil, plus a generous slug of olive oil
1 heaping teaspoon ginger
beef boullion cube
dash turmeric for color
a few strands saffron,(if you have some), dissolved in 1/4 cup boiling water
1 heaping teaspoon cinnamon
2 Tblsp. honey, or more to taste
1/8 cup peeled and slivered almonds, lightly toasted
Moroccans would ideally use a pressure cooker for this, but if you don't have one, a stew pot is fine, just allow yourself at least 2 hours to get the meat tender. Put the beef in a stew pot, chop the onions finely and place on top, and add the regular & olive oils. Start the heat on medium-high and get everything bubbling as you work. Add a heaping teaspoon of ground ginger, a beef boullion cube, dash turmeric, the saffron, and a small amount of salt. Once everything has come to a boil, add just enough water to cover. Cover with a tight-fitting lid and turn heat low enough so that everything is still bubbling, but not uncontrollably.
Meanwhile, boil the prunes in water for about five minutes. Drain.
After an hour, check the tenderness of the meat. If you're using a pressure cooker, it might be done after 45 minutes; it might take an hour or two in a regular pot. When meat is tender, uncover, add prunes, a heaping teaspoon of cinnamon, and 2 tablespoons of honey, or to taste.
Cook for another fifteen minutes, uncovered, boiling off the excess. The sauce should cook down considerably until very thick and not at all runny. The meat should be falling-off-the-bones soft. Add more honey or salt to taste, if necessary. Garnish with toasted almonds. Serve in a big plate in the center of the table with bread for dipping.
Spinach Dip with Hearts of Palm (adapted from Cooking Light)
5 ounces shredded part-skim mozzarella cheese
1/2 cup grated Asiago cheese, divided
1/2 cup fat-free sour cream
1 Tblsp. minced fresh garlic
1 14-ounce can hearts of palm, drained and chopped
1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
1 8-ounce block fat-free cream cheese, softened
1 6.5 ounce tub light garlic-and-herbs spreadable cheese (like Alouette Light)
Tortilla chips for dipping
Preheat oven to 350 degrees. Combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, blending well. Spray comparably-sized baking dish with cooking spray, transfer dip to baking dish. Sprinkle with remaining 1/4 cup Asiago. Bake for 40 minutes until golden brown, serve warm. (22 servings, approximately 128 calories per serving, but this is so delicious that eating only 1/22 of this is probably impossible)
Mimi brought a substantial salad while I prepared a spinach dip with hearts of palm from last month's issue of Cooking Light. The dip was extremely good-- lighter than the usual heart attack-inducing artichoke heart dip but no less decadent. I had a great time talking with Mimi and her husband Jose, who is an historian and has an impressive knowledge of Moroccan history. Over talk of failed coup-d'etats against the Moroccan monarchy and the best places to buy Florida honey, we enjoyed Spinach Dip with Hearts of Palm, Green Salad with Balsamic Vinaigrette, and Moroccan Tagine with Meat and Prunes. Dessert was mint tea and some Ghiradelli brownies.
The tagine (Moroccan stew) recipe appeared on my original website a few years ago. It is really a show-stopper. If you want to produce some of the finest Moroccan cuisine, fit for royalty, this recipe would be one to try.
I am resisting the temptation to call the prunes "dried plums," as the California Dried Fruit board has urged us to do.
Tagine with Meat and Prunes
1 lb. lamb or beef, for stewing, preferably with bones to add flavor
2 large onions, finely chopped
20 prunes
1/4 cup canola oil, plus a generous slug of olive oil
1 heaping teaspoon ginger
beef boullion cube
dash turmeric for color
a few strands saffron,(if you have some), dissolved in 1/4 cup boiling water
1 heaping teaspoon cinnamon
2 Tblsp. honey, or more to taste
1/8 cup peeled and slivered almonds, lightly toasted
Moroccans would ideally use a pressure cooker for this, but if you don't have one, a stew pot is fine, just allow yourself at least 2 hours to get the meat tender. Put the beef in a stew pot, chop the onions finely and place on top, and add the regular & olive oils. Start the heat on medium-high and get everything bubbling as you work. Add a heaping teaspoon of ground ginger, a beef boullion cube, dash turmeric, the saffron, and a small amount of salt. Once everything has come to a boil, add just enough water to cover. Cover with a tight-fitting lid and turn heat low enough so that everything is still bubbling, but not uncontrollably.
Meanwhile, boil the prunes in water for about five minutes. Drain.
After an hour, check the tenderness of the meat. If you're using a pressure cooker, it might be done after 45 minutes; it might take an hour or two in a regular pot. When meat is tender, uncover, add prunes, a heaping teaspoon of cinnamon, and 2 tablespoons of honey, or to taste.
Cook for another fifteen minutes, uncovered, boiling off the excess. The sauce should cook down considerably until very thick and not at all runny. The meat should be falling-off-the-bones soft. Add more honey or salt to taste, if necessary. Garnish with toasted almonds. Serve in a big plate in the center of the table with bread for dipping.
Spinach Dip with Hearts of Palm (adapted from Cooking Light)
5 ounces shredded part-skim mozzarella cheese
1/2 cup grated Asiago cheese, divided
1/2 cup fat-free sour cream
1 Tblsp. minced fresh garlic
1 14-ounce can hearts of palm, drained and chopped
1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
1 8-ounce block fat-free cream cheese, softened
1 6.5 ounce tub light garlic-and-herbs spreadable cheese (like Alouette Light)
Tortilla chips for dipping
Preheat oven to 350 degrees. Combine mozzarella, 1/4 cup Asiago, sour cream, and remaining ingredients, blending well. Spray comparably-sized baking dish with cooking spray, transfer dip to baking dish. Sprinkle with remaining 1/4 cup Asiago. Bake for 40 minutes until golden brown, serve warm. (22 servings, approximately 128 calories per serving, but this is so delicious that eating only 1/22 of this is probably impossible)
Wednesday, March 30, 2005
Malaysian rendang
In Mark Bittman's March 16 column in the NY Times, there was an article on braising. The braised food sounded good over spring break in cold Washington DC, but now that I've been back in Florida, it seems like winter food that is waiting for a cold day that never comes. So after spending an hour in my backyard reading in a lawn chair and catching some rays, I headed inside to prepare this easy dish.
I'd been curious about the recipe for Coconut-Braised Beef, which sounded especially tempting because of the final step, whereby the braising liquid was reduced to a savory, caramel-colored sauce that clung to the meat.
The first step is throwing 2 dried red chilies, 3 garlic cloves, a one inch piece of peeled ginger, 1 Tblsp chili powder, and zest and juice from two limes into the food processor. It forms a reddish paste, which I then sauteed in a medium-hot skillet in a tablespoon of oil. After two minutes, I added 1.5 pounds of stew beef that I'd cut into 1 inch cubes. I browned that and then added a can of coconut milk and a half cup of water. All this I simmered, covered, for about two hours.
I then reduced the liquid to the aforementioned caramel-colored sauce, adding salt at the end, serving the curry with basmati rice.
The final product was pretty good, with a substantial kick to it from the peppers that the rice tempered slightly. The acidic flavors of the lime were prominent. I would probably give it four out of five stars, but I wasn't overwhelmed. It was a nice venture into a different kind of curry from the Indian curries I usually make, but those are the dishes that always end up Number One in my book...
I'd been curious about the recipe for Coconut-Braised Beef, which sounded especially tempting because of the final step, whereby the braising liquid was reduced to a savory, caramel-colored sauce that clung to the meat.
The first step is throwing 2 dried red chilies, 3 garlic cloves, a one inch piece of peeled ginger, 1 Tblsp chili powder, and zest and juice from two limes into the food processor. It forms a reddish paste, which I then sauteed in a medium-hot skillet in a tablespoon of oil. After two minutes, I added 1.5 pounds of stew beef that I'd cut into 1 inch cubes. I browned that and then added a can of coconut milk and a half cup of water. All this I simmered, covered, for about two hours.
I then reduced the liquid to the aforementioned caramel-colored sauce, adding salt at the end, serving the curry with basmati rice.
The final product was pretty good, with a substantial kick to it from the peppers that the rice tempered slightly. The acidic flavors of the lime were prominent. I would probably give it four out of five stars, but I wasn't overwhelmed. It was a nice venture into a different kind of curry from the Indian curries I usually make, but those are the dishes that always end up Number One in my book...
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