Appetizer
- Cheese board with seeded honey thins and mostarda - Z & K
Main
- Golden Chicken with Salsa Verde - B and A
- Green Bean Salad with Mustard Seeds and Tarragon - J and K
- Mushroom and Herb Polenta - T and J
Dessert
- Bittersweet Chocolate Pear Cake - L and T
Yields approximately 35 Thins
Preheat the oven to 350°F
Heat a shallow pan to medium, add the sesame seeds. Heat and stir until golden, add the pumpkin and sunflower seeds, stir and remove from the heat. Now add the honey, salt, zest and oil, stir. Spread the mixture with a spatula or palette knife on a parchment lined baking tray as best as you can and as thinly as possible.
Bake 5-10 mins, or until golden. Remove from the oven. As the thins cool, they begin to harden, cut into even size pieces if that’s what you like or cut into shards.
Store in an air-tight container for up to 2 weeks. They will soften and become more chewy over time but are still good to eat.
Heat up half the olive oil in a large frying pan. Once hot, add half of the mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get golden-brown patches on their surface. Remove from the pan, and repeat with the rest of the mushrooms and oil. Off the heat, return all the mushrooms to the pan and add the garlic, tarragon, thyme, optional truffle oil and some salt and pepper. Keep warm.
Bring the stock to the boil in a saucepan. Slowly stir in the polenta, then reduce the heat to the minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny. If you are using instant polenta this shouldn’t take more than 5 minutes; with traditional polenta it could take up to 50 minutes (if it seems to dry out, add some more stock or water but just enough to keep it at a thick porridge consistency).
When the polenta is ready, stir in the Parmesan, butter, rosemary and half the chervil. Season with salt and pepper. Spread the polenta over a heatproof dish and top with the Taleggio. Keep warm.
Just before serving, place under the broiler until the cheese bubbles. Remove, top with the mushrooms and their juices, and return to the broiler for a minute to warm up. Serve hot, garnished with the remaining chervil.
Serves 10 as a side
Some information about Nigella Seeds
Source - Nancy Silverton
Serves 10
The salsa verde can be made ahead and refrigerated. The chicken should be seasoned and marinated for 2 to 24 hours.
Prepare the chicken
Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Meanwhile, make the salsa verde
Preheat the oven to 450°. On a baking sheet, toss the lemon slices with 2 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4 -inch pieces. Leave the oven on.
In a mortar, mash the oregano and mint with the chopped garlic, anchovy, capers and the 1 teaspoon of salt until a smooth paste forms (alternatively use a blender to form a paste). Slowly drizzle in the remaining 1 cup of olive oil, stirring to create a sauce. Stir in the chopped lemon.
Cook the chicken
Heat a very large ovenproof skillet. Season the chicken thighs evenly with 5 teaspoons of salt; reserve the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in the skillet and cover with another large skillet or pot weighted down with a few heavy cans. Cook the chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.
Remove the weight and turn the chicken. Scatter the reserved lemon zest and garlic and the bay leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with the salsa verde.
Make Ahead
The salsa verde can be refrigerated overnight. Serve at room temperature.
Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs or flour, set aside.
Sift the flour, baking powder and salt together, set aside.
Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick.
While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot (so it stays liquid).
Add the sugar to the eggs and whip a few minutes more.
Just as the egg-sugar mixture is starting to lose volume, turn the mixer down to stir, and alternate adding the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.
Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes, or until a tester comes out clean (wait until it is done - doneness is more important than time).
Serve with softly whipped whipped cream
Appetizer:
Mains:
Dessert:
Source: Southern Living
Yield - 1 9 inch pie
Bake pie crust:
Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer mixture to a 9-inch deep-dish pie plate; press firmly into bottom and up sides of pie plate. Bake in preheated oven until crust is lightly browned, about 10 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
Make pie filling:
Beat heavy cream in a large bowl with an electric mixer on medium-high speed until soft peaks, about 2 minutes.
Stir together sweetened condensed milk, tequila, orange liqueur, lime juice, and 3 teaspoons of the lime zest in a separate large bowl until well combined.
Gently fold the whipped cream into the condensed milk mixture just until combined.
Pour filling into cooled crust. Freeze, uncovered, until filling is set, at least 6 hours or up to 12 hours.
Make lime zest-salt topping:
Meanwhile, use your hands to gently rub together salt and remaining 1 teaspoon lime zest in a small bowl to release oils. Spread in an even layer on a plate. Let stand at room temperature, uncovered, to dry out, at least 6 hours or up to 12 hours.
Serve:
Let pie stand at room temperature 10 minutes before slicing. Garnish with lime wheels and sprinkle with 2 teaspoons lime salt, reserving remaining salt for other uses, such as rimming margarita glasses.
Source: All recipes
Yield - 20 tacos
Rinse defrosted shrimp under cold water, drain, and pat dry. Combine shrimp, chili powder, garlic paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
Source: Rick Bayless - Mexican Everyday
Makes enough filling for12 tacos
Lay the chorizo in a very large (12-inch) skillet (preferably nonstick) and set over medium heat. Cook, stirring frequently and breaking up clumps, until some of the fat starts to render and the sausage looks about half-cooked, about 4 minutes.
Increase the heat to medium-high. If the chorizo hasn't rendered any fat, add about 1 tablespoon vegetable oil to the skillet. Add the onion and mushrooms and cook, stirring almost constantly, until they begin to soften, about 3 minutes.
Sprinkle the grated potatoes over the mixture. Cook, continuing to stir frequently before they're soft, reduce the temperature a little. Taste and season with salt if you think the mixture needs it - some chorizo is so highly seasoned little additional salt will be needed.
Scrape the mixture into a deep bowl and sprinkle with the cilantro.
Source: Allrecipes
Yield: 18 tacos
Meat
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees Celsius). Fill a pot with water and bring to a boil. Add guajillo, arbol and ancho chile peppers to the boiling water, boil for 5 minutes. Remove pot from the heat and allow peppers to soak until cool. Drain reserving 1/4 cup of the cooking water.
Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat.
While beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place on high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
Place cooled chile peppers into a blender. Add vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of while water and blend until smooth.
Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.
Bake in preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine.
Can be prepared ahead and reheated gently in oven or on stovetop.
Follow steps above, but place in a slow cooker instead of a Dutch oven and cook on High for 4 to 6 hours or on low for 6-8 hours.
Menu created and dinner hosted by J and K
From "Quick and Easy Indian Cooking", by Madhur Jaffrey
Soothing and satisfying, this could be made with peeled, fresh, ripe mangoes or with good canned ones. Drain the canned mangoes before using them.
From "Menus and Memories from Punjab", by Veronica "Rani" Sidhu
This is the most popular Punjabi dessert. Please taste it to ensure that it is sweet enough for you and your family. If not, add more sugar. Use rose flavor or extract, usually found behind the cashier in the Indian grocery store. Don't substitute rose water.
Yield: 10 1/2 cup servings
2) Add the almonds, heavy cream, and sugar and cook and stir over low heat for 10 more minutes. Remove from heat and stir in rose flavor, if using. Mixture will be slightly runny but will thicken as it cools. If it is not thick enough to your liking, you can always transfer it to a glass bowl and heat it in the microwave for several more minutes. Garnish with reserved nuts.
3) Variation: To make Mango Rice Pudding (Amb Kheer) stir in 1 cup mango puree to the pudding after removing from the heat. Do not use rose flavor.
from "Wondermasala.com"
2) Drain all the water and pressure cook the chana with 3 cups of water. The level of water should be just enough to cover the chole. Add the tea bag and 1 teaspoon of salt. You can also make your own tea bag by adding 3 teaspoons of black tea in a muslin cloth and tie it like a potli.
3) Pressure cook till the chana is cooked and tender. Discard the tea bag and keep the chana aside in a bowl.
4) Heat a wide pan or kadhai on a medium flame, add mustard oil and ghee followed by cumin seeds, green chilies, ginger, bay leaf, stir it. Add the onions, saute it till soft and light brown.
5) Now add tomato puree and simmer it for 3 - 4 mins.
6) Spice it up with Wonder Mera Wala Chhole Masala, red chili powder, turmeric powder, salt and cook for 2 mins for the masalas to blend nicely.
7) Finally add the chana in the pan. Stir it gently. Mash a spoonful of chana to thicken the gravy. Add little water, if it looks dry.
8) Cover the pan and simmer it for for 8-10 mins and it's ready!
9) Garnish the Amritsari Chhole with chopped coriander leaves
From "Menus and Memories from Punjab", by Veronica "Rani" Sidhu
I know that only a tandoor will give me exactly what I want—a bread that is chewy on the bottom, tender in the middle, and charred on the top. But this comes very, very close and you can make it at home! The dough may be wrapped in plastic and refrigerated for a day or two. But then it will take longer to warm to room temperature and to rise. Best made on the barbecue grill.
Yield: 8 breads
2) In a large bowl fluff the flour, salt, and baking powder with a fork. Then with a wooden spoon, make a well in the flour. Pour the yeast mixture and yogurt in the center all at once, and begin stirring in one direction from the center out, trying to incorporate all the flour.
3) Oil your hand and begin kneading the dough until elastic—about 5 minutes. The motion is to scrape the dough from the bottom and sides of the bowl and fold it as you turn the bowl with your other hand in one direction. When you are finished, the dough should be in a very smooth ball and leave your hand and the bowl. Remove dough from bowl, wash and dry the bowl, and replace the ball of dough. Roll the dough in some oil or ghee and cover with a cloth. Leave in a warm place for 1 1/2 to 3 hours (depending on room temperature), until the dough is light.
4) With a dough scraper (if you have it), divide the dough in half. Take those halves and divide each into four equal parts. You will have eight balls. Oil your hands with a little oil and roll each ball between your palms until smooth. Flatten the balls in some loose flour and lightly flour a flat surface. With a rolling pin, roll out circles of dough as flat as possible. Put a few of them on a cookie sheet sprayed with oil or on the clean counter or table. Cover with a clean, slightly damp towel(s) and let rest for 5 minutes as you roll out a few more. Then stretch the naan into a teardrop shape about 8 inches wide at the top and 7 inches long.
Three ways to grill the breads:
1) On the barbecue grill: Preheat the grill to 450°F. Put the stretched breads on indirect heat and close the lid for a minute. Open the lid and move them to direct heat until that side is brown and the top bubbly. Repeat with the other side. Remove from heat and brush with ghee or butter. Eat immediately (best) or wrap in a clean tea-towel.
2) On the griddle: Preheat the griddle to medium-high. Place a naan that you have stretched on the griddle. When bubbles form on the top, turn it over. Keep turning until the bread is cooked through and browned in spots. Remove from heat and brush with ghee or butter. Continue with remaining dough circles.
3) In the oven: Remove the racks. Preheat the oven and a baking stone or tiles lining the bottom of the oven to 500°F (will take 30 minutes). Sprinkle the baking stone with coarse cornmeal. Place the naan on the stone (you may have room to bake only two at a time). Place in oven and bake until bottoms are cooked (2 to 3 minutes). Turn over and repeat. Remove from the oven with tongs and wrap in a clean towel. Repeat with the other naans. If the naans have not browned, replace the top rack of the oven, turn on the broiler, turn the naan over and broil on the top shelf for less than a minute to ensure it is browned. Keep warm in a clean towel until all are done. Brush with ghee. Serve immediately.
from "Menus and Memories from Punjab", by Veronica "Rani" Sidhu
Some Punjabi cooks don't use tomato or cumin in a variation of this recipe and they puree the spinach before adding the cheese, but we love it this way, making it taste very different from saag. Add cayenne pepper to taste if you wish a hotter product. Suit yourself!
Note: For an extra challenge, you may make the cheese. Alternately the 7 oz can be purchased from Costco, or from the dairy case of your Indian market (or equivalent), and cut into cubes. Fry the purchased cheese. You can substitute this for the homemade cheese and skip the first step of the recipe below.
Yield 10 Servings (6 CUPS)
1) To make the paneer cheese**: Drain the ricotta in a colander lined with a cloth napkin for several hours in the sink. Cover a counter with a large piece of plastic wrap. Place several layers of folded newspaper on the plastic. On a large enough tea towel or cotton cheese- cloth spread the ricotta 6x9x1 inch and smoothly fold the tea towel or cloth over it so as not to allow the cheese to escape or to make wrinkles in the cheese after pressing. Put several more layers of newspaper on top and then a cutting board on top of that. Put a heavy weight on top of the board (a pot filled with water works well) and press the cheese overnight. Cut the cheese into 1-inch squares. You may use as is, or fry the squares in batches in hot oil until lightly brown on all sides. Remove and drain on paper towels.
2) To make the vegetable: Heat a large wok and add the 3 tablespoons oil. Add the onion, garlic, and ginger and saute until lightly brown. Add the spices and salt and cook for about 1 minute. Add one at a time the chile pepper, fenugreek, tomato, and tomato sauce, stir-frying for a few seconds after each addition. Cook over medium heat for a few minutes, until the oil rises to the surface, then add the spinach. Saute for 2 or 3 minutes, then lower heat to simmer and cook, covered, for 30 minutes if using frozen spinach, 15 minutes if using fresh spinach. Stir occasionally, check for moisture, and add 1/2 cup water if needed.
3) Ten minutes before serving add the paneer and garam masala, carefully folding them into the spinach. Cover and cook over the lowest heat. Top each serving with a little melted ghee if desired.
* If using fresh spinach, soak, rinse, drain, remove all tough stems and tear into smaller pieces. Put into a large container in the microwave and heat on high until wilted down enough to add to the sauté pan or wok.
** Paneer, the most common Indian form of cheese, may be made ahead and frozen; so to save time (and oil) I always make two or three times the recipe. Soak about 21/2 cups frozen, fried paneer in warm water and drain before using it in this recipe.
From "Menus and Memories from Punjab", by Veronica "Rani" Sidhu
Yield: 10 cups
For the chicken:
For the sauce:
Garnishes:
2 tablespoons sliced cilantro leaves
Sliced almonds
1) With kitchen scissors, clip the visible fat from the chicken. Cut into even pieces 11/2x 1 V2-inches. Place the chicken in a bowl of cold water mixed with 3 teaspoons salt. Refrigerate for 30 minutes. Mix the yogurt or sour cream, tandoori chicken masala, ginger, and garlic in a large bowl. Add the thoroughly rinsed and drained chicken. Marinate in the refrigerator while preparing the sauce.
2) Make the sauce: Heat a medium saucepan and then melt the ghee. Stir in the cumin seeds and heat for 5 seconds. Add the garam masala, onions, garlic, and ginger and saute until browned. Add the tomatoes, tomato paste, fenugreek leaves, if using, almonds, salt, and brown sugar. Saute, stirring for 10 minutes and then remove from heat. Using an immersion hand mixer puree the mixture, or puree the sauce in a blender. Return the pureed sauce to the pot and simmer over a medium flame for 6 minutes until sauce reduces.
3) Preheat the broiler or grill. Broil or grill chicken pieces far enough apart to brown, not stew (you will need to do this in batches). Pour off the juice from the broiler pan into the sauce part way through cooking. Return to the broiler until some brown appears and chicken is just cooked through. Repeat until all the pieces are broiled. Set the chicken aside for 5 minutes and then cut each piece in half.
4) Add the chicken to the reduced sauce and cook and stir for about 10 minutes or until the chicken is cooked through. Blend in the cream at the last minute, cover, and simmer until gently heated through. Taste for seasoning and garnish with cilantro and sliced almonds before serving.
Tandoori Asparagus. (Spicy Grilled Asparagus), from "Ajanta ", By Lachu Moorjani
Yield: 4-6 servings
1.Wash asparagus and let dry. Remove the fibrous, inedible part from the bottom of the asparagus by breaking it off.
2. Mix all the marinade ingredients in a large 6- to 8-quart bowl (John recommends a gallon-sized plastic freezer bag instead). Add asparagus and toss gently by hand to coat (John shakes it well in the bag). Marinate for about 2 hours.
3. Grill in a grill basket over 400-450° until tender
Source: here, here, here and here (and probably more)
In a large skillet over medium heat, melt butter. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Reduce the heat to very low, add vinegar, salt and pepper, and cook, stirring occasionally, until onion is golden, 25 to 35 minutes. Add more salt and pepper to taste and set aside to cool.
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
On a lightly floured surface, roll out dough and cut into 4-6 inch circles; transfer to the prepared baking sheet. Spread with mascarpone cheese, leaving a small border. Top with about half of Cheddar cheese, then onion and pears. Carefully fold dough border over to create a lip around fillings, crimping every inch or two. Bake for 25 minutes.
Sprinkle on remaining Cheddar cheese and walnuts. Continue baking until crust is golden and pears are tender, about 5 minutes. Set aside to cool 5 minutes before serving. Serves 6 to 8 as a main dish
Source - Also What is it?
The recipe below will yield 10 pancakes - I think that will be enough for the 8 of us, but feel free to increase the recipe if you think people would like more!
Peel half the potatoes. Cut the peeled potatoes into 1-inch pieces. In a medium saucepan, cover half the potatoes with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer into a bowl.
Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
Form the batter into 1/3-cup-sized patties.
In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve with sour cream.
Make Ahead - store in refrigerator and re-heat before serving in 325 degree oven until hot
Serves 8
Yields 6 cups
FOR THE IRISH BROWN BREAD
Unsalted butter, for greasing
3⁄4 cup all-purpose flour, plus more for the pan
1 tsp. baking soda
3⁄4 tsp. kosher salt
3⁄4 cup plus 2 Tbsp. whole-wheat flour
1⁄4 cup plus 2 Tbsp. wheat bran
1⁄4 cup wheat germ
1⁄4 cup steel-cut oats
1 tbsp. dark brown sugar
1 cup buttermilk
1 1⁄2 tsp. sunflower or vegetable oil
