Tuesday, January 14, 2014
Classic Chicken Noodle Soup – Thank Goodness We Had Roasted Chicken Broth Around!
1 tbsp melted butter
1 tbsp rendered chicken fat
Monday, January 13, 2014
Pan seared Spring Asparagus with Lemon Balsamic and Parmesan – “Foiled” Again!
It’s spring, when a young mans thoughts turn to two things; the other one is cooking delicious fresh asparagus! This is an easy method for cooking this delicious spring veggie, and NO we are NOT going to blanch them first. Why the all caps? Well, Day 1 of vegetable cookery in most old school Culinary Academies begins with a lecture on how and why to blanch vegetables. It’s boiling salted water, cook until tender-crisp, “shock” in ice water…or die. Those old-time Chefs really do love to boil vegetables before using them in various recipes. Now, I’m not saying to never do this. For many things like green beans it’s a great idea. But, I’m saying don’t always do it for every fresh vegetable – especially beautiful spring asparagus.What you’re about to see in this video recipe is closer to what you’d get if you grilled raw asparagus and then drizzled over a nice lemon, balsamic dressing. But, we’re not grilling. We are simply going to pan-sear the raw spears in a VERY hot pan until they just start to get tender. Then, we’ll wrap them up tight in foil with our dressing, and wait for 5 minutes as the residual heat finishes the cooking process, and the asparagus is completely “favorized” (I’m trying to invent new words so I can get one in the dictionary like that Stephen Colbert – “truthiness?” Are you kidding me?).
There is a magical moment of doneness for asparagus; if undercooked they are bitter, if overcooked they are soft and fibrous, but if cooked until just tender…they are sweet and absolutely sensuous. Did I just say asparagus was sensuous? It must be spring. Enjoy!
*Note: I say near the end of the clip, when the asparagus is wrapped in the foil, to “toss” them half way through. What I meant was just to turn over the foil package after a few minutes, so the dressing get re-distributed. Don’t open the foil and mix them or you’ll lose the heat. This note will make was more sense if you’ve seen the clip!
Ingredients:
1 bunch trimmed and washed asparagus
1 lemon, juiced
2 tbl olive oil
2 tbl balsamic vinegar
salt and pepper to taste
shaved Parmesan cheese to top
Sunday, January 12, 2014
Your Salad Forecast Cool and Crisp with a 100 Chance of Blue Cheese Snow
This is one of my favorite restaurant tricks ever. I invented this technique in 1985, after seeing another chef do it at a small café in San Francisco. It is an amazing way to distribute blue cheese over a salad without messing up your fingers, and without having the cheese end up alone at the bottom the of bowl when the lettuce is gone.This simple trick guarantees a perfect blue cheese portion with every forkful. As youll see in the video recipe, it does require a plastic rotary grater, which is very inexpensive and easy to find. These graters are great if you ever need to grate large amounts of Parmesan as well, so I think they are a nice thing to have in the kitchen, even if you dont plan on using it to stun your foodie friends with the best blue cheese trick ever! Enjoy!
Saturday, January 11, 2014
Saying Thanks to the Santas on Saffron Trail
It started with Kulsum of Journeys Kitchen. One evening, i tweeted about a hummus-Baba gannoush-pita bread Lebanese dinner preparation at home, and she asked me where I get my Tahini. I admitted to her that ive always made my own and have never tasted the real stuff. She immediately told me that her sister was leaving for India in a couple of days and shed love to send me some. Given my love for this cuisine, it didnt take much coaxing on her part to send her my address. In less than three days, I received a whole big bottle of Tahina (sesame juice, as they call it), Zataar, Sumac and Dried Mint.
Another friend I found on Twitter - Kishi Arora, the Foodaholics lady who bakes some of the best cakes in Delhi sent me a foodie package with parchment paper, cacao nibs, tea, nutmegs, Chinese 5 spice and 7 spice powder PLUS her delicious fudge. While the fudge was polished off in no time, and the parchment paper was put to good use while making Xmas fruitcakes, Im still wondering what good stuff I can make using the cacao nibs.
A blog reader, Mani Mama as I call him, was the first to write to me a week before he was leaving US to come to India and ask if I would like some stuff from there. After writing back and forth half a dozen times, I finally sent him a list and when I collected my package from the person he had sent it to Hyderabad with, I couldnt stop smiling. You can see for yourself.
Another Twitter contact, Jigar Parmar showered some festive cheer on me by sending me two lovely books, one on Food in Italy and the other a coffee-table book on Mumbai.
I had tasted this peanut gajak for the first time at Preethis house a couple of weeks ago and boy, it was addictive to say the least. When I tweeted about how I loved it and how I feel like having some more, my friend there said she will send me some. And just yesterday, three boxes of the sesame-jaggery goodness reached my doorstep. Yet to take a pic of that, as each time I go near the box, i end up eating some more of it, and forget to take a picture.
Thank you, my dear Santas. May be I have really been a good girl this year. You have really cheered me up with these lovely foodie-gifts.
Friday, January 10, 2014
Whole Masoor puy lentils Biryani
Ingredients:1/4 cup Milk with Saffron,
2 cups Basmati Rice,
1/2 cup Whole Masoor, (puy lentils)
1 Potato, (cut in sliced)
1/2 cup Capsicum,(sliced)
2 tomato,(cut in sliced)
3 to 4 Onion sliced, (crisp fried)
1 Onion finally chopped,
1/2 cup Coriander chopped,
1/2 cup Mint(pudina) chopped,(optional)
3 tbsp Vegetable Oil,
1 cup Yogurt, (beaten)
10-20 Raisin,
10 cashew nut, (fried)
3 tsp Biryani masala,
1/4 tsp Turmeric powder,
2 tsp. Red Chili powder,
1 Onion finally chopped,
1 tbsp Garlic chopped,
2-3 pieces cinnamon,
4 Cardamom,
2 Bay leaves,
1 tsp Cumin seeds,
3 tsp Ginger-Garlic paste,
1 tbsp Whipping cream,
Salt to taste,
Method:* Soak Masoor for 2-3 hours.
* Add enough water & cook till masoor is soft, not too much cook.
* Drain the masoor, keep aside.
* Heat oil (2 tbsp) in a pan. Add finely chopped onion, fry till golden brown.
* Add ginger garlic paste. Fry for a minute.
* Add masoor followed by turmeric, red chili Powder, biryani masala, and salt to taste. Fry for two minutes.
* Now heat 1 tbsp of oil and fry cumin seeds, cloves, cinnamon, tejpatta.
* Add rice and fry a little, add enough water (double that of rice) and salt, cook till rice is done.
* Remove the rice and spread on plate.
* Peel the potato and cut to potato ,tomato and capsicum in long stick size.
* Deep fry potato chips lite golden brown.
* Capsicum also fry for 1 minute.
* Mix together chopped coriander and fried onion. Set aside.
* Take microwave safe large bowl and spread a layer of rice, capsicum, fry potato, fry onion.
* Cover with masoor mixture and alternate rice, capsicum, potato, onion and massor a couple of times.
* Top with saffron milk and ghee.
* Cover lid tightly and place medium heat in microwave for about 5 t0 7 minutes.
* Garnish with cashew nut, coriander, fried onion, tomato.
* Serve with Onion garlic raita and papadum.
# Tips some time i not used microwave, i take large bowl and mixed rice, masoor mixture, vegetables mix together and cover and left for 5 min its gives nice aroma.
Thursday, January 9, 2014
Miso Tomato Soup
Mr. Ferdzy came up with this soup a few years ago, although given the simplicity of the ingredients he was treading on a pretty well known path. I made it this week as it was good for stretching out a meal of mixed sauté of leftovers. We were cleaning out the fridge, as we will be away for about a week visiting relatives... see you next week.
4 to 6 servings
20 minutes prep time
2 medium shallots
1 clove of garlic
1 teaspoon mild vegetable oil
3 large tomatoes (4 cups chopped)
2 cups water
1/4 cup light (shiro) miso
Put a large pot of water on to boil.
Peel and chop the shallots. Peel and mince the garlic. Heat the oil in a small skillet, and cook the shallots until lightly browned. Add the garlic and cook for a minute longer, stirring constantly. Remove from the heat and let cool.
When the water boils, blanch the tomatoes for 1 minutes. Cool them under cold water, and peel them. Chop them finely.
Put the tomatoes into a pot with 1 1/2 cups of water. Bring to a boil, and simmer for 5 to 10 minutes. Meanwhile, mix the miso in the remaining 1/2 cup water until smooth.
Add the shallots and garlic to the tomatoes. Add the miso, and bring back up to a simmer. Serve at once.
Learn quick easy chicken recipes simple meals with chicken
Any person who is chicken to more chicken flavors. This is a big reason why people go to their favorite restaurant for meals.
Below are some chicken recipe-s you can prepare today at home:
1. Oriental chicken tenders Curried peanut chicken
Ingredients:
-1 c. soy sauce
-1 / 3 c-sugar
-4 Teaspoons vegetable oil
-1 1 / 2 Tsp of ground ginger
-1 Teaspoon five spice powder
-1 Bunch spring onions
-4 Chicken tenders (about 2 lbs.)
Directions:
Merge the soy sauce, sugar, oil, ginger and five spice powder in large bowl until the sugar dissolves.
-Stir in green onions.
Hen adding offers to marinade.
Switch to coat you.
Blankets you chicken and cool overnight.
-Backofen you to 350 degrees.
Marinade reserve drain chicken. Arrange you chicken dish and Bake until brown and tender, occasionally with marinade stapling.
Another variant of the same recipe:
-4 Halves, skinned and boned chicken breast
-2 c. half & half
-1 1 / 2 c. mayonnaise
-3 El mango chutney
-2 Tablespoons dry sherry
-1 Tablespoon sherry vinegar
-2 Tablespoons plus 1 teaspoon curry powder
-1 Tsp turmeric
-2 c. finely chopped salted roasted peanuts
Directions:
-Backofen you to 350 degrees.
Values you chicken breast in a shallow baking dish, which just large enough to hold you.
Half and half and 30 minutes bake-Giessen.
-Lassen you cool and cut into 1 inch cubes.
Process mayonnaise, chutney, Sherry, vinegar, curry powder and turmeric in a blender or food processor. DIP chicken pieces in the Curry mayonnaise and roles in the chopped nuts. Refrigerate 30 minutes. Arrange on a plate serve, with fancy toothpick.
2. Oriental chicken wings
Ingredients:
-6 Chicken wings
-1 SM. Clove garlic
-1 Shallot
-1 / 4 c. soy sauce
-2 Tablespoons honey
-2 Tsp rice wine vinegar
-1 / 2 tsp.g ginger rated
-1 / 2 Teaspoons Oriental sesame oil
-Prise cayenne pepper
-1 Teaspoon SESAM
-1 Tbsp of chopped fresh cilantro or parsley
Directions:
-Entfernen you Wingtips and halve wing at the joint.
-Mince garlic and shallots.
-Kombinieren you soy sauce, honey, vinegar, garlic, ginger, oil and Cayenne in a microwave safe dish.
-Fügen you wings and turn to coat.
-Marinieren at least 30 minutes, twice to rotate.
-Setzen you larger wings on the edge of the plate.
Cover with plastic and vent.
-Mikrowelle on high for 5 minutes.
-Drehen you the plate, cooking 5 minutes longer.
Transfer serve wings on a plate.
-Rückkehr marinade oven and Cook, partially covered up for 2 minutes.
-Wings marinade pour over and turn to coat.
-Sprinkle with Sesame, leek and coriander.
12 PCs.
3. Apricot chicken wings
Ingredients:
-1 pkg. Lipton onion soup
-Apricot preserves 1 jar
-1 Bottle unique dressing in Russian
-2 lbs chicken wings
Directions:
-Backen chicken wings in the oven at 350 degrees until you soft (1 hour).
-Vermischen you soup mix, preserves and Russian dressing.
-Chicken wings, each piece pour over coating mixture and serve.
Chicken wings
Ingredients:
-36 Chicken wings
-1 (5 Oz) bottle of soy sauce
-1 Tsp Dijon mustard
-4 Tablespoons brown sugar
-1 / 2 Teaspoon garlic powder
Directions:
Decorative you chicken wings and pat dry.
-Mix soy sauce, mustard, brown sugar and garlic powder together.
-Marinieren you wings in mixture overnight (or approx. 6 hours).
-Backen you wing on baking sheet about 1 hour at 375 degrees.
-Baste wings occasionally with sauce.
9-12 Use.
4. Hot n spicy chicken wings
Ingredients:
-5 lbs bag of chicken wings (Drumettes)
FL-12. Oz Louisiana pre Crystal hot sauce
-1-2 Sticks butter
Direction:
-Braten you chicken wings until golden brown and drain on paper towel.
-Hot sauce and melted butter mix and casting in deep pan or crock pot.
-Add chicken wings sauce and heat.
Want more recipes? Welcome visit our website: The recipes package and affordable pasta salad recipes for more delicious recipes.