Just watched a "Bollywood" musical which was delightful ("Bride & Prejudice") and a quirky independent film ("Mistress of Spice"), both starring the gorgeous Aishwarya Rai ("spices, speak to me!). Now I need some Indian food! So here is a simple but flavorful side (or vegetarian entree). Two choices for the garam masala, depending on the availability of cardomom pods in your area- both are delicious.
Benares-style Cauliflower and Potatoes
1 c. water
1 lg. onion, peeled and chopped
6 cloves of garlic, peeled (have courage!)
1 1/2 inch piece ginger root, peeled and chopped
1 T. coriander seeds
1 tsp. cumin seeds
1 tsp. caraway seeds
1 T. Garam-Masala (see below)
1 tsp. ground turmeric
1 lg. head of cauliflower, cut into 1-inch pieces
2 lg. potatoes, peeled and cut into 1-inch pieces
Salt to taste
Place 1/4 cup of the water, the onion, garlic, ginger and coriander seeds in a blender (or mini coffee grinder)and puree (this is called a slurry). Heat the oil in a large saucepan. Add the cumin and caraway seeds and fry over medium heat for 1-2 minutes (careful not to burn them or it will taste bitter). Add the slurry (careful it will spit!), stirring for 6-8 minutes until the oil separates. Mix in the garam-masala and turmeric; stir 30 seconds (you will now be salivating from the amazing aroma!). Add the cauliflower, potatoes, salt to taste and remaining 3/4 cup water. Cover pan and simmer for 8-10 minutes or until vegetables are done, stirring occasionally to prevent the sauce from sticking or burning on the bottom. Serve hot with Naan bread or rice, dal, and mango chutney.
Basic Garam Masala
1 c. black cardamom seeds, pods removed and discarded
5 cinnamon sticks, broken into small pieces
1/4 c. black peppercorns
1/4 c. caraway or cumin seeds
2 T. whole cloves
1/4 whole nutmeg, grated (you can use powdered nutmeg from the spice aisle but this is SO much better)
In a small heavy-bottomed frying pan, roast all the ingredients over medium heat, stirring occasionally until the spices become a shade darker. Remove from heat and transfer the spices into a spice or mini coffee grinder (I keep one just for grinding spice, pepper and garlic). Grind to a fine powder. Store in an airtight jar (I save an empty spice jar from the store). makes 1 cup and will last 3 months ina cool dark cupboard.
Mughal-style Garam Masala
Similar to above, but if green pods are easier to find than black, go with this. More cloves and nutmeg but no cumin or caraway in this regional version.
1 c. green cardamom seeds, pods removed and discarded
2 cinnamon sticks, broken into small pieces
1/4 c. black peppercorns
1/4 c. whole cloves
1 T. whole nutmeg, grated
Follow the technique described above .
Sunday, August 15, 2010
Wednesday, August 4, 2010
Roasted Corn and Tomato Tart
Summer is for fresh corn and ripe tomatoes and bunches of pungent fresh basil, especially from the Saturday Amish farmers' market in Springs, PA, just a short drive up the road from the Stonebow Inn. If you ever get tired of just shucking and grilling and slicing, here is a stand-out tart from the Stonebow Inn cookbook (page 88).
Note: taking the time to make the crust from scratch is definitely worth it; but if you are pressed for time a store-bought roll-out crust is OK; just sprinkle a little yellow cornmeal on it. The 10 inch tart pan with a removable bottom is very useful for this; if you don't have one use any pie dish you do have, but slicing and serving will be trickier.
For the crust:
1 c. unbleached all-purpose flour
2 T. yellow stone-ground cornmeal
1/4 tsp. baking powder
1/2 tsp. salt (sea-salt preferably)
5 T. cold water
1 1/2 T. olive oil (not extra-virgin)
Preheat the oven to 375 degrees. Lightly spoon floor into a dry measuring cup and level with a knife. Combine flour, cornmeal, baking powder and salt in a large bowl. Make a well in the center and add the water and oil. Stir until well blended. Turn dough onto a lightly floured surface and knead for 2 minutes. Slightly overlap two lengths of plastic wrap on a slightly dampened surface (so it doesn't slide around). Gently press the dough into a 4-inch circle on the plastic wrap. Cover with 2 additional lengths of wrap ands chill the dough for 15 minutes. Roll the dough, still in the wrap, into an 11-inch circle (yes, use a ruler to measure it-sheesh!). Freeze for 5 minutes or until the plastic wrap can be removed easily. Remove the top sheets of wrap, let dough stand for a minute or two until pliable. Coat a 10-inch round tart pan with a removable bottom with cooking spray and fit the dough, plastic wrap side up, into the pan. Remove the plastic wrap and press the dough against the bottom and sides of the pan. Pierce the dough several times with a fork. Bake the crust for 15 minutes or until lightly browned; cool it on a wire rack. Can be made a day ahead and refrigerated.
For the filling:
1 1/2 c. fresh or frozen corn kernels
1/2 c. shredded smoked mozzarella cheese
3 T. fresh basil, chopped
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1-2 large tomatoes, cut into 1/4 inch slices
1 T. grated Parmigiano-Reggiano cheese
Heat a large nonstick skillet coated with cooking spray over medium high heat. Add corn and saute for 5 minutes until the corn is lightly browned. Sprinkle 1 tablespoon of mozzerella over the crust (this helps hold the veggies in place) and top with the corn, basil, salt and pepper. Sprinkle with 1/4 cup of mozzarella and arrange the tomato slices over the cheese like the spokes of a wheel. Sprinkle with the remaining mozzarellla and the Parmigiano-Reggiano. Bake for 15 minutes (place a crust shield over it if needed near the end of the baking time). Cool for 10 minutes before slicing. Serves 4.
Note: taking the time to make the crust from scratch is definitely worth it; but if you are pressed for time a store-bought roll-out crust is OK; just sprinkle a little yellow cornmeal on it. The 10 inch tart pan with a removable bottom is very useful for this; if you don't have one use any pie dish you do have, but slicing and serving will be trickier.
For the crust:
1 c. unbleached all-purpose flour
2 T. yellow stone-ground cornmeal
1/4 tsp. baking powder
1/2 tsp. salt (sea-salt preferably)
5 T. cold water
1 1/2 T. olive oil (not extra-virgin)
Preheat the oven to 375 degrees. Lightly spoon floor into a dry measuring cup and level with a knife. Combine flour, cornmeal, baking powder and salt in a large bowl. Make a well in the center and add the water and oil. Stir until well blended. Turn dough onto a lightly floured surface and knead for 2 minutes. Slightly overlap two lengths of plastic wrap on a slightly dampened surface (so it doesn't slide around). Gently press the dough into a 4-inch circle on the plastic wrap. Cover with 2 additional lengths of wrap ands chill the dough for 15 minutes. Roll the dough, still in the wrap, into an 11-inch circle (yes, use a ruler to measure it-sheesh!). Freeze for 5 minutes or until the plastic wrap can be removed easily. Remove the top sheets of wrap, let dough stand for a minute or two until pliable. Coat a 10-inch round tart pan with a removable bottom with cooking spray and fit the dough, plastic wrap side up, into the pan. Remove the plastic wrap and press the dough against the bottom and sides of the pan. Pierce the dough several times with a fork. Bake the crust for 15 minutes or until lightly browned; cool it on a wire rack. Can be made a day ahead and refrigerated.
For the filling:
1 1/2 c. fresh or frozen corn kernels
1/2 c. shredded smoked mozzarella cheese
3 T. fresh basil, chopped
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1-2 large tomatoes, cut into 1/4 inch slices
1 T. grated Parmigiano-Reggiano cheese
Heat a large nonstick skillet coated with cooking spray over medium high heat. Add corn and saute for 5 minutes until the corn is lightly browned. Sprinkle 1 tablespoon of mozzerella over the crust (this helps hold the veggies in place) and top with the corn, basil, salt and pepper. Sprinkle with 1/4 cup of mozzarella and arrange the tomato slices over the cheese like the spokes of a wheel. Sprinkle with the remaining mozzarellla and the Parmigiano-Reggiano. Bake for 15 minutes (place a crust shield over it if needed near the end of the baking time). Cool for 10 minutes before slicing. Serves 4.
Monday, August 2, 2010
Chocolate Mousse
Have you noticed that suddenly all the chocolate in the baking section at the supermarket is emblazoned with the percentage level of chocolate in the bar (60%, 72%, 80% etc.) as well as the old descriptive terms semi-sweet, bittersweet, etc? This is actually a very helpful trend when making desserts and frosting and so on as the higher chocolate content bars are definitely worth the purchase price in the appropriate recipe.
This is my new absolutely favorite chocolate mousse; simple, quick and stunningly deep. It comes from the book Chocolate Epiphany by Francois Payard, which is in itself a drool-a-page volume; this however is possibly the easiest recipe in the entire book.
I like Green & Black's Organic 70% Bittersweet Dark Chocolate mixed with a couple of ounces of Ghiradelli semi-sweet 60%, but use your own favorite- as long as it is at least 70% rated.
1 3/4 cups heavy cream
2 large eggs
1 large egg yolk
2/3 cup sugar
1/4 cup water
10 ounces 70-72% chocolate, melted
Note: this doubles and quadruples very well for larger quantities
Pour the cream into a large bowl and whisk until it holds soft peaks (I have two electric mixer bowls so I use one for the cream, with the whisk attachment, and the other for the next stage). Set the whipped cream aside.
Place the eggs and egg yolk into the (second) bowl of an electric mixer and whisk on high speed until fluffy.
Put the sugar and 1/4 cup water in a small saucepan and bring to the boil over medium-high heat. After the syrup has boiled for 1 minute, pour it into the eggs in a slow stream, with the mixer running, down the inside of the bowl. Continue whipping the eggs until they have doubled in volume and are cold (feel the bottom of the bowl to check). They will will be pale yellow.
Melt the chocolate in glass bowl in the microwave; chop or break the chocolate into medium-size pieces, microwave on high for 30 seconds or so and then stir with a dry spatula; repeat in 15 second intervals with a stir at each stage, until the chocolate is smooth. Let it cool slightly. With a silicone spatula, fold the melted chocolate into the egg mixture, then fold the whipped cream into the chocolate mixture. Refrigerate the mousse until ready for use, for up to 1 hour.
Note: if you leave the mousse longer in the refrigerator it will set and become denser. I prefer it like this as you can then spoon it into ramekin and mold it (see serving suggestions). It will keep in the refrigerator for up to 3 days. Frozen mousse (which will keep for up to a week) will become very heavy and handles like ice cream.
Serving suggestion: scoop mousse into small ramekins, smooth level with the top using a spatula; pipe or spoon whipped cream on top and decorate with fresh raspberries. Accompany with a sugar cookie or hazelnut biscotti and coffee. Then go and lie down for an hour.
This is my new absolutely favorite chocolate mousse; simple, quick and stunningly deep. It comes from the book Chocolate Epiphany by Francois Payard, which is in itself a drool-a-page volume; this however is possibly the easiest recipe in the entire book.
I like Green & Black's Organic 70% Bittersweet Dark Chocolate mixed with a couple of ounces of Ghiradelli semi-sweet 60%, but use your own favorite- as long as it is at least 70% rated.
1 3/4 cups heavy cream
2 large eggs
1 large egg yolk
2/3 cup sugar
1/4 cup water
10 ounces 70-72% chocolate, melted
Note: this doubles and quadruples very well for larger quantities
Pour the cream into a large bowl and whisk until it holds soft peaks (I have two electric mixer bowls so I use one for the cream, with the whisk attachment, and the other for the next stage). Set the whipped cream aside.
Place the eggs and egg yolk into the (second) bowl of an electric mixer and whisk on high speed until fluffy.
Put the sugar and 1/4 cup water in a small saucepan and bring to the boil over medium-high heat. After the syrup has boiled for 1 minute, pour it into the eggs in a slow stream, with the mixer running, down the inside of the bowl. Continue whipping the eggs until they have doubled in volume and are cold (feel the bottom of the bowl to check). They will will be pale yellow.
Melt the chocolate in glass bowl in the microwave; chop or break the chocolate into medium-size pieces, microwave on high for 30 seconds or so and then stir with a dry spatula; repeat in 15 second intervals with a stir at each stage, until the chocolate is smooth. Let it cool slightly. With a silicone spatula, fold the melted chocolate into the egg mixture, then fold the whipped cream into the chocolate mixture. Refrigerate the mousse until ready for use, for up to 1 hour.
Note: if you leave the mousse longer in the refrigerator it will set and become denser. I prefer it like this as you can then spoon it into ramekin and mold it (see serving suggestions). It will keep in the refrigerator for up to 3 days. Frozen mousse (which will keep for up to a week) will become very heavy and handles like ice cream.
Serving suggestion: scoop mousse into small ramekins, smooth level with the top using a spatula; pipe or spoon whipped cream on top and decorate with fresh raspberries. Accompany with a sugar cookie or hazelnut biscotti and coffee. Then go and lie down for an hour.
Sunday, August 1, 2010
Red Wine Reduction Sauce
I had the pleasure of cooking a meal for my friend Carol M (and 20 of her family members) for her 70th birthday in July. I needed a sauce for the roast Cornish Hens and this caught my eye at allrecipes.com. I had to ramp it up several times in terms of quantity but here is the original version that will easily serve four people. The prep time is totally worth it and the sauce is richly flavored. This would be great on any game bird or red meat dish.
Tip: reducing the sauce will probably take longer than stated, but keep an eye on it or it may suddenly burn in the saucepan.
3 T. butter
1/2 yellow onion, chopped
1/2 red onion, chopped
2 large shallots, chopped
2 T. minced garlic
1 Roma (plum) tomato, chopped
1lb carrots, peeled and chopped
3/4 lb fresh baby Bella mushrooms, sliced
1 (14 0z.) can beef broth
1 1/4 cups Merlot wine, divided
Heat the butter in a saucepan over medium-high heat; cook the onions, shallots, garlic, tomato, carrots and mushrooms, stirring until the onions are translucent and the carrots have softened (the recipe says 10 to 15 minutes, but it could take longer - go by the carrots). Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits ("fond") from the bottom of the pan. Reduce heat and simmer until the vegetables are very soft and the juices have reduced by half (again, the recipe says 20 minutes; it could take longer).
Strain the mixture into a bowl; discard the solids. Return the sauce to the pan and boil over medium-high heat, stir in the remaining 1/4 cup of Merlot and reduce the heat to a simmer. Reduce the sauce until it is the desired thickness and approximately 1/4 of it original volume. At this point, I taste it for seasoning, adjust with salt and pepper, and add a little more butter to smooth out the flavor. Keep it warm until needed.
Tip: reducing the sauce will probably take longer than stated, but keep an eye on it or it may suddenly burn in the saucepan.
3 T. butter
1/2 yellow onion, chopped
1/2 red onion, chopped
2 large shallots, chopped
2 T. minced garlic
1 Roma (plum) tomato, chopped
1lb carrots, peeled and chopped
3/4 lb fresh baby Bella mushrooms, sliced
1 (14 0z.) can beef broth
1 1/4 cups Merlot wine, divided
Heat the butter in a saucepan over medium-high heat; cook the onions, shallots, garlic, tomato, carrots and mushrooms, stirring until the onions are translucent and the carrots have softened (the recipe says 10 to 15 minutes, but it could take longer - go by the carrots). Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits ("fond") from the bottom of the pan. Reduce heat and simmer until the vegetables are very soft and the juices have reduced by half (again, the recipe says 20 minutes; it could take longer).
Strain the mixture into a bowl; discard the solids. Return the sauce to the pan and boil over medium-high heat, stir in the remaining 1/4 cup of Merlot and reduce the heat to a simmer. Reduce the sauce until it is the desired thickness and approximately 1/4 of it original volume. At this point, I taste it for seasoning, adjust with salt and pepper, and add a little more butter to smooth out the flavor. Keep it warm until needed.
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