NAAN:
INGREDIENTS (Nutrition)
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 2 teaspoons minced garlic (optional)
* 1/4 cup butter, melted
DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Sunday, April 26, 2009
Butter Chicken
BUTTER CHICKEN:
Ingredients:
Tandoori Chicken
* 10 large boneless, skinless chicken thighs (about 21/4 lbs / 1.1 kg)
* 1/2 cup bottled Tandoori marinade (see Tip)
Butter Chicken Sauce
* 2 tbsp butter
* 1 1/2 cups chopped onions
* 1 tbsp minced garlic
* 1 1/2 tbsp grated gingerroot
* 1 1/2 tsp chili powder
* 3/4 tsp ground turmeric
* 3/4 tsp ground coriander
* 1/2 tsp ground cinnamon
* 1/2 tsp ground cumin
* 1 can (28 oz/798 mL) diced tomatoes, drained
* 1 1/2 cups reduced-sodium chicken broth
* 1 tbsp brown sugar
* 1/4 tsp salt
* 1/4 tsp freshly ground black pepper
* 1/3 cup light sour cream (not fat-free)
* 1 tbsp minced fresh cilantro
* 1 tbsp cashew/almond butter (Tip)
* Hot cooked basmati rice (optional)
Directions:
Tandoori Chicken
1. Poke raw chicken thighs in several places with a fork. Place chicken in a large, heavy-duty, resealable plastic bag. Add Tandoori marinade to bag. Turn bag several times to coat chicken with marinade. Marinate chicken in refrigerator for at least 6 hours or overnight.
2. Preheat oven to 425ºF. Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through. Do not overbake the chicken, or it will be dry. When cool enough to handle, cut into bite-sized pieces and add to the butter chicken sauce as directed in recipe.
Butter Chicken Sauce
1. While chicken is baking, make sauce. Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
2. Transfer half the sauce to a blender and purée until smooth. Return puréed sauce to pot with remaining sauce. Mix well and return to heat. Stir in sour cream, cilantro and cashew/almond butter. Add cut-up Tandoori chicken and mix well. Cook just until chicken is hot. Serve over hot basmati rice, if desired.
Ingredients:
Tandoori Chicken
* 10 large boneless, skinless chicken thighs (about 21/4 lbs / 1.1 kg)
* 1/2 cup bottled Tandoori marinade (see Tip)
Butter Chicken Sauce
* 2 tbsp butter
* 1 1/2 cups chopped onions
* 1 tbsp minced garlic
* 1 1/2 tbsp grated gingerroot
* 1 1/2 tsp chili powder
* 3/4 tsp ground turmeric
* 3/4 tsp ground coriander
* 1/2 tsp ground cinnamon
* 1/2 tsp ground cumin
* 1 can (28 oz/798 mL) diced tomatoes, drained
* 1 1/2 cups reduced-sodium chicken broth
* 1 tbsp brown sugar
* 1/4 tsp salt
* 1/4 tsp freshly ground black pepper
* 1/3 cup light sour cream (not fat-free)
* 1 tbsp minced fresh cilantro
* 1 tbsp cashew/almond butter (Tip)
* Hot cooked basmati rice (optional)
Directions:
Tandoori Chicken
1. Poke raw chicken thighs in several places with a fork. Place chicken in a large, heavy-duty, resealable plastic bag. Add Tandoori marinade to bag. Turn bag several times to coat chicken with marinade. Marinate chicken in refrigerator for at least 6 hours or overnight.
2. Preheat oven to 425ºF. Place chicken thighs in a single layer on a baking sheet lined with foil and bake for 20 to 25 minutes, or until cooked through. Do not overbake the chicken, or it will be dry. When cool enough to handle, cut into bite-sized pieces and add to the butter chicken sauce as directed in recipe.
Butter Chicken Sauce
1. While chicken is baking, make sauce. Melt butter in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. Cook 1 more minute. Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
2. Transfer half the sauce to a blender and purée until smooth. Return puréed sauce to pot with remaining sauce. Mix well and return to heat. Stir in sour cream, cilantro and cashew/almond butter. Add cut-up Tandoori chicken and mix well. Cook just until chicken is hot. Serve over hot basmati rice, if desired.
Friday, April 10, 2009
Three Herb Butter
Three-Herb Butter
Yields about 1-1/4 cups.
1/2 lb. (1 cup) unsalted butter, at room temperature
1/2 cup finely chopped shallots (about 3 oz.)
1/2 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
1/4 cup chopped fresh thyme leaves (from about 3/4 oz. thyme sprigs)
1/4 cup chopped fresh sage leaves (from about 1/2 oz. sage sprigs)
In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.
Make Ahead Tips
The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it.
Update April 25, 2009: I royally screwed this recipe up. I was reading the ingredients and trying to cook at the same time and ended up melting the entire 1/2 lb of butter instead of just a tablespoon. Tried to save myself by taking out most of it... but it was probably too late. It had already clarified and foamed. I mixed everything together after, put it into the fridge to try and harden but have this sinking feeling that I've ruined it! Too scared to try it... it's sitting in my freezer right now.
Yields about 1-1/4 cups.
1/2 lb. (1 cup) unsalted butter, at room temperature
1/2 cup finely chopped shallots (about 3 oz.)
1/2 cup dry white wine
1/4 cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
1/4 cup chopped fresh thyme leaves (from about 3/4 oz. thyme sprigs)
1/4 cup chopped fresh sage leaves (from about 1/2 oz. sage sprigs)
In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.
Make Ahead Tips
The butter can be made up to 1 week ahead and refrigerated or up to 2 months ahead and frozen. If frozen, take the butter out of the freezer and store in the refrigerator a day before you plan to use it.
Update April 25, 2009: I royally screwed this recipe up. I was reading the ingredients and trying to cook at the same time and ended up melting the entire 1/2 lb of butter instead of just a tablespoon. Tried to save myself by taking out most of it... but it was probably too late. It had already clarified and foamed. I mixed everything together after, put it into the fridge to try and harden but have this sinking feeling that I've ruined it! Too scared to try it... it's sitting in my freezer right now.
Thursday, April 9, 2009
Tilapia Ceviche
Mmmm... ceviche!
Tilapia Ceviche from http://www.recipetips.com/recipe-cards/t--3523/tilapia-ceviche.asp
Ingredients
- 1 1/2 pounds tilapia fresh and cubed into small chunks
- 15 limes - cut in half
- 1 white onion - large and diced
- 2 tomatoes - diced
- 1 avocados - chopped
- 1 jalapeño - seeded and chopped, more to taste
salt and pepper to taste
- 1/4 cup cilantro - chopped
- 2 tablespoons olive oil
Directions
Cut fish into small pieces.
Squeeze lime halves over the fish pieces in a large bowl. (A hand juicer works nicely for this.)
Be sure all of the pieces are completely covered with lime juice.
Cover with plastic wrap and set it in the refrigerator to marinate overnight or for at least 12 hours.
Note: The acidity of the lime juice cooks, or cures, the tilapia.
Remove from the refrigerator, do not drain.
Chop onion, cilantro, tomatoes, avocado, jalapeños and add it into the marinated fish.
Mix in olive oil and salt
Serve with assorted crackers as an appetizer.
Update April 12, 2009: Well, I didn't die. I cured the fish for 12 hours and added the other ingredients. I wasn't super in-love with it, but I'd give it a 7 out of 10. By the way, HORRIBLE dish as a leftover. The avocado turns brown and makes the dish look nasty, even though I know the avocado is fine. Anyway, best served fresh and eaten all in one sitting.
Wild Mushroom Orzo
I'm having some friends over this Saturday for lunch and thought I'd review what I was serving. One friend does not eat meat (but does eat seafood) and I saw this great recipe on TV that used wild mushrooms and the mushroom water as the stock and can't remember the steps exactly but found this recipe online:
http://www.epicurious.com/recipes/food/views/Lukes-Wild-Mushroom-Orzo-350821
Wild Mushroom Orzo
Ingredients
For the mushroom stock:
1/2 cup dried porcini mushrooms (about 1 ounce)
1 sprig fresh thyme
For the orzo:
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 1/2 cup)
1 1/2 cups mixed wild mushrooms (about 4 ounces), washed, dried, and chopped into 2-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons dry vermouth
1 1/2 cups orzo
To finish the dish:
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1 tablespoon roughly chopped fresh parsley
1 teaspoon fresh thyme leaves
Optional:
1 teaspoon white-truffle oil
TO PREPARE THE MUSHROOM STOCK:
1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
TO PREPARE THE ORZO:
1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
2. Add the mixed wild mushrooms and stir well to combine. Saute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
TO FINISH THE DISH:
1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.
Update April 11, 2009: Well, Janine couldn't make the lunch (which turned into a dinner because of the birth of my nephew) and since she was the vegetarian, I ended up using chicken stock instead of the mushroom water. in addition, I used arborio rice instead of orzo. Turned out okay although I think I undersalted. I'd probably cook it again but I would only give it a 7.5 out of 10 this time round. I think it could have had more depth with better seasoning.
http://www.epicurious.com/recipes/food/views/Lukes-Wild-Mushroom-Orzo-350821
Wild Mushroom Orzo
Ingredients
For the mushroom stock:
1/2 cup dried porcini mushrooms (about 1 ounce)
1 sprig fresh thyme
For the orzo:
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 1/2 cup)
1 1/2 cups mixed wild mushrooms (about 4 ounces), washed, dried, and chopped into 2-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons dry vermouth
1 1/2 cups orzo
To finish the dish:
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1 tablespoon roughly chopped fresh parsley
1 teaspoon fresh thyme leaves
Optional:
1 teaspoon white-truffle oil
TO PREPARE THE MUSHROOM STOCK:
1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
TO PREPARE THE ORZO:
1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
2. Add the mixed wild mushrooms and stir well to combine. Saute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
TO FINISH THE DISH:
1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.
Update April 11, 2009: Well, Janine couldn't make the lunch (which turned into a dinner because of the birth of my nephew) and since she was the vegetarian, I ended up using chicken stock instead of the mushroom water. in addition, I used arborio rice instead of orzo. Turned out okay although I think I undersalted. I'd probably cook it again but I would only give it a 7.5 out of 10 this time round. I think it could have had more depth with better seasoning.
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