Soused Cucumbers in Yogurt and Fresh Mint (Kakadi Raita)

This raita is different than any we've had before, mostly because of how spicy it is. We thought it might be too much having a spicy dish on the side of a spicy dish, but it really did end up being a cooling element. Toasting the cumin seeds before grinding them adds an incredible amount of flavor to this dish, and it's definitely a key step. This is a great side for any Indian meal!



Soused Cucumbers in Yogurt and Fresh Mint (Kakadi Raita)
660 Curries: The Gateway to Indian Cooking - Raghaven Iyer

1 1/2 cups plain yogurt, whisked
1 teaspoon coarse kosher or sea salt
1 large English cucumber, ends trimmed off, peeled, cut in half lengthwise, seeds scooped out, shredded
1/2 cup firmly packed fresh mint leaves, finely chopped
1 teaspoon cumin seeds, toasted and ground
2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds)

Thoroughly combine all the ingredients in a medium-size bowl. Serve chilled or at room temperature. This will keep, covered, in the refrigerator for up to 4 days.

MacGourmet Rating: 5 Stars

Chicken Simmered in a Coconut Milk-Vinegar Sauce (Murghi Vindaloo)

This curry is spicy and delicious! I bought a chicken that was already cut up and skinned so that I wouldn't have to bother with it, and it worked out wonderfully. By the end of the cooking, the chicken was falling off the bones, so I shredded it up and put it on top of basmati rice. It was a really warm and satisfying meal.



Chicken Simmered in a Coconut Milk-Vinegar Sauce (Murghi Vindaloo)
660 Curries: The Gateway to Indian Cooking - Raghaven Iyer

2 tablespoons canola oil
1 medium-size red onion, cut in half lengthwise and thinly sliced
1 chicken (3 1/2 pounds), skin removed, cut into 8 pieces (see box, page 121)
1/4 cup distilled white vinegar
1 tablespoon Garlic paste (page 121)
1 teaspoon ground Kashmiri chiles; or 1/4 teaspoon cayenne (ground red pepper) mixed with 3/4 teaspoon sweet paprika
1 teaspoon coarse kosher or sea salt
1/4 teaspoon turmeric
1 cup unsweetened coconut milk

1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it is light brown around the edges, about 5 minutes.

2. Lower the heat to medium and add the chicken pieces, meat side down. Cook until they have browned, 2 to 3 minutes per side. Transfer the chicken and onion to a plate.

3. Pour the vinegar into the skillet, and add the Garlic Paste, coriander, cumin, cayenne, Kashmiri chiles, salt and turmeric. Scrape the bottom of the skillet to deglaze it, releasing any browned bits of onion and meat; this will incorporate a rich flavor into the sauce. Reduce the heat to medium-low, cover, and simmer the sauce, stirring occasionally, until some of the oil, now a deep vermilion-red color, starts to separate around the edges of the skillet and on the surface, 5 to 6 minutes.

4. Stir in the coconut milk, and return the chicken to the skillet. Cook, covered, stirring and basting occasionally, until the meat in the thickest parts of the chicken is no longer pink inside and the juices run clear, 18 to 20 minutes. Transfer the chicken to a serving platter.

5. Raise the heat to medium and simmer the sauce vigorously, uncovered, stirring occasionally, until the creamy, reddish-brown curry is gravy-thick, 5 to 8 minutes.

6. Pour the sauce over the chicken, and serve.

Tips:
-Bone-in pieces of chicken are commonly used in Indian curries. The marrow in the bone adds to the meat's juicy succulence. If you wish, you can use boneless pieces, but do make sure to decrease the cooking time by at least 50 percent. Dark meat is always gamier-tasting than white; either one will work for this curry.

-For a sweeter-tasting sauce, use malt or cider vinegar instead of the distilled white variety.

-There is no need to grind the coriander and cumin seeds separately. Place them together in a spice grinder for a strongly aromatic blend. (I do, however, always recommend that my students grind them separately at first, so they can learn to recognize the difference between the two. One should be able to identify ground spices by smell alone-it's a great way to get acquainted with them and to appreciate their subtleties.)

Garlic Paste:

50 medium-size to large cloves garlic, peeled

Pour 1/2 cup water into a blender jar, and then add the garlic. (Adding the water first will ensure a smoother grind.) Puree, scraping the inside of the jar as needed until it forms a smooth paste. Store the paste in a tightly sealed container in the refrigerator for up to 1 week. (I often divide the paste into smaller containers and freeze them for up to 1 month. Another option is to place 1-tablespoon portions in ice cube trays and freeze them; once they are frozen, pop them out and transfer them to freezer-safe self-sealed bags.)

Tip: Yes, you can spend the time and peel your own garlic cloves, but given the fact that your favorite grocery store carries whole peeled garlic cloves in plastic jars, right there in the refrigerated section next to the produce, wouldn't you want to save some time? (And do I like the pre-minced garlic in jars that are so readily available? No. It usually sits in oil or vinegar, affecting the flavor.

MacGourmet Rating: 5 Stars

Quick Cowboy Beans (Frijoles Charros Rapidos)

I made this to go with the tacos, and it was a great side dish. I used 2 pickled jalapenos and it was quite spicy. We ended up adding a nice dollop of sour cream at the end to add a nice cooling bit to this meal and it worked out great.



Quick Cowboy Beans (Frijoles Charros Rapidos)
Mexican Everyday - Rick Bayless

Serves 4 to 6

4 thick slices bacon, cut into small pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
Half of a 15-ounce can diced tomatoes in juice (preferably fire-roasted)
3 1/2 cups home-cooked pinto beans (see page 82) with enough cooking liquid to cover OR two 15-ounce cans pinto beans
1 or 2 canned pickled jalapenos-or more if you like spicy beans
Salt
1/2 cup chopped cilantro

In a large (4-quart) saucepan, cook the bacon over medium heat, stirring regularly, until crisp, about 4 minutes. Add the garlic and stir for a minute, then add the tomatoes with their juice. Cook, stirring regularly, for 3 to 4 minutes to blend the flavors. Add the beans, with their liquid, and simmer over medium-low heat for about 15 minutes.

While the beans are simmering, stem the chiles, cut in half lengthwise and scrape out the seeds. Chop into small pieces and add to the beans.

Taste and season with salt if necessary-if the beans you use were already seasoned, you probably won't need any more salt. Ladel into small bowls, sprinkle with the cilantro and serve.

MacGourmet Rating: 4 Stars

Chipotle Beef Tacos with Caramelized Onions (Tacos de Carne Asada Enchipotlada)

These tacos pack a lot of flavor for relatively simple ingredients. Unfortunately, I couldn't track down any tomatillos, so I ended up using a bottled salsa. I served these with the suggested bean recipe.





Chipotle Beef Tacos with Caramelized Onions (Tacos de Carne Asada Enchipotlada)
Mexican Everyday - Rick Bayless

Serves 4

One 7-ounce can chipotle chiles en adobo
1 pound skirt or flank steak (skirt steak should be trimmed of fat and white silverskin)
3 tablespoons vegetable or olive oil (divided use)
2 medium white onions, sliced 1/4 inch thick
Salt
12 warm corn tortillas, store-bought (see reheating instructions on page 214) or homemade (page 212)
About 3/4 cup Smoky Chipotle Salsa (page 149), or bottled salsa or hot sauce, for serving

Turn the oven onto its lowest setting. Open the can of chipotles and scrape them into a food processor or blender along with the canning sauce. Process until smooth. Use a brush to smear a light chipotle patina on the steak (go a little heavier on flank than skirt steak(. You'll have chipotle marinade left over; cover and refrigerate for up to several weeks.

In a very large (12-inch) skillet, the heavier the better, heat 2 tablespoons of the oil over medium-high. Add the onions and cook, stirring frequently, until golden but still crunchy, about 4 to 5 minutes. Scoop into a heatproof serving bowl, leaving as much oil as possible in the skillet, and slide into the oven.

Return the skillet to medium-high heat (or a little lower for flank steak). Add the remaining 1 tablespoon oil. When it is hot, lay in the steak. Brown on both sides, cooking until as done as you like : about 3 minutes per side for medium skirt steak, about 5 minutes per side for medium-rare 1 1/2-inch-thick flank steak. The meat will be juiciest if you let it rest in the oven for 5 to 10 minutes on a wire rack over a plate, but you can cut and serve it right away.

CUt the skirt steak into roughly 3-inch lengths, then cut each piece across the grain into 1/4-inch strips. Or cut the flank steak across the grain straight down into 1/4-inch slices; on the thick end, you may want to cut the slices lengthwise in half into thinner strips.

Toss the meat with the onions. Taste and season with salt, usually about 1 teaspoon. Serve with the warm tortillas and salsa or hot sauce for making soft tacos.

Reheating Corn Tortillas
With a microwave oven: Dribble 3 tablespoons water over a clean kitchen towel, then wrap your cold tortillas in it. Slide the package into a microwaveable plastic bag and fold the top over - don't seal it. Microwave at 50% power for 4 minutes to create a steamy environment around the tortillas. Let stand for 2 to 3 minutes before serving.

With a vegetable steamer:
Set up a vegetable steamer (one without that little post sticking up). Pour about 1/2 inch of water into the bottom. Wrap the cold tortillas - no more than 12 at a time - in a clean kitchen towel. Lay the package in the steamer, set the lid in place and set the pot over high heat. When steam comes puffing out, set the time for 1 minute. Then turn off the heat and let the tortillas sit in their steamy world for 10 minutes. They're ready.

MacGourmet Rating: 4 Stars

Halloween Cookies

I was looking for something in the kitchen when I came across the Halloween cookie cutters that I bought a few months back. Not to be deterred by the fact that Halloween had already passed, I decided to make my favorite sugar cookie recipe from my Grandma. These are the best Christmas cookies ever - they're soft and light, and the icing is just right. I decided to try out freezing half of the dough this time around, too, to see if it'll work for some Christmas cookies in December (or January if I decide to keep missing holidays!). These cookies are always a big hit, and they're great all year round.



Christmas Cookies
Grandma

1 c butter
1/2 t salt
1 1/2 tsp vanilla
1 1/2 c sugar
3 1/2 c flour
3 eggs
1 tsp baking soda
2 tsp cream of tartar

Cream butter, sugar and vanilla. Add eggs and beat until light and fluffy. Add dry ingredients.

Divide in half and chill for 1 hour. Roll out to 1/8” thick. Bake on ungreased cookie sheet at 375° for 8 minutes.

Icing

1/3 c butter, softened
3 c powdered sugar
1 1/2 tsp vanilla
2 tbsp milk

Stir together until smooth.

Makes about 6 dozen.

MacGourmet Rating: 5 Stars

Grilled Veggie and Tofu Stack with Balsamic and Mint

This is a really nice, vegetarian meal. The quick marinade imparts a lot of flavor into the veggies and tofu. It was my first time working with Japanese eggplant, which I ended up liking a lot. I made everything on a small grill pan, working in batches. The flavor of the grilled mushrooms was unbelievable! The mint gave everything a nice freshness, and the only thing I'd change next time is to leave out the radicchio, as it's way too bitter for me to enjoy. I served this with some mashed parsnips and it helped make this a really filling dinner - usually tofu recipes that serve 4 really serve 2, but this was substantial enough to actually feed 4 people.



Grilled Veggie and Tofu Stack with Balsamic and Mint
Bon Appétit June 2009

1/3 cup balsamic vinegar
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup thinly sliced fresh mint leaves plus sprigs for garnish
1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels
1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
4 3-inch-diameter portobello or shiitake mushrooms, stems removed
1 small head of radicchio, quartered through root end

Prepare barbecue (medium-high heat).

Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.

Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.

Place zucchini, pepper, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred
and radicchio is charred and wilted, about 2 minutes per side.


Stack tofu and vegetables on plates. Garnish with mint sprigs and serve.

MacGourmet Rating: 4 Stars

Garlicky Pasta with Tomatoes and Parmesan

This is a quick meal that I throw together sometimes for lunch - cook pasta, drain and return to the pan. Scoot the pasta aside and sauté a few cloves of chopped garlic in oil in the pan, add some halved cherry or grape tomatoes, and let it cook until it's fragrant and the tomatoes begin to soften. Stir in freshly grated Parmesan cheese and season with salt & pepper. Top with a little more cheese. This is a great dish to use those fancy topper oils at the end for a nice finish, too.

Balsamic Marinated Pork Tenderloin

We had some friends over for dinner, so I made one of our favorite recipes again - Balsamic Marinated Pork Tenderloin. I served it with white rice, black beans and some raw red onion again - it's our favorite way to enjoy this meal! It's easy and elegant enough to entertain with. This time there were no leftovers!

Garlicky Black-Pepper Shrimp and Black-Eyed Peas

It's sad that Gourmet is gone now, because I've been finding a lot of great recipes that had been published there through the Epicurious app on my iPod. This dish was nice - the peas made it hearty without being too heavy, and the smokiness of the bacon (I used thick center cut rubbed bacon from Whole Foods) really added a nice richness to the delicate shrimp. Don't be shy with the freshly ground black pepper in this dish - it really makes it shine!



Garlicky Black-Pepper Shrimp and Black-Eyed Peas
Gourmet March 2009

For black-eyed peas:
4 bacon slices
4 scallions, chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium green bell pepper, chopped
2 large garlic cloves, finely chopped
2 Turkish bay leaves or 1 California
1 teaspoon dried thyme
1/8 teaspoon hot red-pepper flakes
2 (15-ounces) cans black-eyed peas, rinsed and drained
1 3/4 cups reduced-sodium chicken broth

For shrimp:
3 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
3 large garlic cloves, finely chopped
1/2 cup dry white wine

Make black-eyed peas: Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes. Add black-eyed peas and broth and simmer 5 minutes. Transfer to a bowl.

Make shrimp: Heat oil in skillet over medium-high heat until it shimmers. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about
3 minutes. Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture and simmer until just heated through
(mixture will be juicy). Discard bay leaves.

MacGourmet Rating: 4 Stars

Curried Beef Stew with Potatoes, Shallots, and Malt Vinegar (Goan Gosht Curry)

My second recipe from this cookbook was a huge success! I used my pressure cooker so that it would be speedier, and it worked out beautifully! I cooked it for 30 minutes once it came to pressure and used the natural release method. It was a rich and hearty stew that was spicy but not too much so. I served it on top of basmati rice with some yogurt/cucumber sauce on the side.

Be sure to read the author's notes before starting - I found them very helpful!



Curried Beef Stew with Potatoes, Shallots, and Malt Vinegar (Goan Gosht Curry)
660 Curries: The Gateway to Indian Cooking - Raghaven Iyer


This is one curry that will appeal to even the most finicky eater, the one who does not like "spicy" food, the one who fails to taste even a small forkful of anything "foreign." Why? Because the ingredient makes appeals to their meat-and-potato, Sunday-beef-stew senses. The spacing is delicate yet complex-tasting, the malt vinegar providing an unusual depth that's mellowed by the creamy coconut milk. Serve it with a hunk of freshly baked crusty bread (store-bought is just fine too) as a simple dinner, or over steamed white rice for something more satiating. The dinner guests at my house use words like "robust," "juicy," "succulent," and "downright yummy" to describe this curry. Serves 6.

1 pound boneless beef (chuck, or "stew meat"), cut into 1-inch cubes
1 teaspoon cayenne(ground red pepper)
1/2 teaspoon ground turmeric
8 pounces russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil
4 green or white cardamom pods
2 fresh or dried bay leaves
2 cinnamon sticks (each 3 inches long)
4 ounces shallots, thinly sliced
2 teaspoons cumin seeds, ground
2 teaspoons coriander seeds, ground
1 can (13.5 ounces) unsweetened coconut milk
1 can (14.5 ounces) diced tomatoes
1/4 cup malt vinegar
2 teaspoons coarse kosher or sea salt
2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

1. Toss the beef in a medium-size bowl with the cayenne and turmeric. Refrigerate, covered, for at least 30 minutes or as long as overnight, to allow the spices to flavor the meat.(The Turmeric does tenderize the beef, so the longer you marinade it, the more tender the meat curry.)

2. Drain the potatoes and pat them dry with paper towels.

3. Heat the oil in a large sauce pan or skillet over medium-high heat. Add the cardamom pods, bay leaves, and cinnamon sticks, and cook until they sizzle and are aromatic, 5 to 10 seconds. toss in the beef, shallots, and potatoes. Stir-fry until the beef is seared and the shallots and potatoes are lightly browned, about 5 minutes.

4. Sprinkle in the cumin and coriander, and continue to stir-fry for about two minutes.

5. Pour in the coconut milk, tomatoes with their juices, vinegar and salt. Stir once or twice to deglaze the skillet, releasing any collected bits of spice and shallots. Reduce the heat to medium low, cover, and simmer, stirring occasionally and gently, until the beef cubes are very tender when cut with a fork, the potatoes are tender but still firm, and the sauce is thick,1 1/4 to 1 1/2 hours.

6. Sprinkle with the cilantro, and serve.

Tips:
- the first time I tested this recipe, I was certain that the potatoes would fall apart with overcooking. Beef for stew comes from the tougher cuts of the animal, which require longer cooking times to break down connective tissue, so when I added the potatoes and beef at the same time, I was confident that I would have to retest it adding the potatoes at a later stage. Imagine my surprise when the potatoes held their form after almost an hour and a half! It dawned on me that the acidity of the tomatoes helps to keep the starchy cubes firm.

- If you like, discard the cardamom pods, bay leaves, and cinnamon sticks before you serve the curry.

MacGourmet Rating: 5 Stars

Jaden's Steamy Kitchen - Book Signing in NYC!

Remember all of those awesome recipes I had been testing for an upcoming cookbook a while back? Well, the book is finally out, and I got to meet the Steamy Jaden Hair at her first ever book signing in NYC!



I've been following her blog for a few years now, and this kitchen maestro totally kicked ass! She was really down to earth and she told some great stories about how she got started in the kitchen. I'm excited to finally try out more of the recipes from her book!

Since Dino has witnessed some of her amazing recipes come out of our own kitchen, he was actually willing to go down to New York City on his day off ::gasp:: to be there with me. It's a good thing he went to, because he won MacSpeech Dictate in one of her giveaways.

We also met a few other for bloggers, including Deb & Alex from Smitten Kitchen (with their absolutely adorable little baby!), and Chelsea from Chelsea's Chew & Run Fun who has a great new food/fitness blog.

It was a beautiful day in the city, and it was great to meet such fun foodies in person. More photos after the jump.

Baked Eggs with Mashed Potatoes

I picked up this book from the library and thought it looked like a good resource. I don't believe I've ever had Iraqi food, although I'm sure I've had similar items and other Middle Eastern cuisines. I thought I'd start off easy with this breakfast recipe because the combination of mashed potatoes and eggs looked really comforting. It's a little more difficult than it looks to work with the cupcake tin because you have to put a really thin layer of mashed potatoes in each cup in order to have the egg fit on top without overflowing. I don't like runny egg whites, so I ended up overcooking the yolks a bit.

It's also tricky when you go to take the "cupcake" out of the tin -- I used a knife to loosen the edges and then turned the pan upside down. It tasted really good, but was really frustrating to make. I think that poaching eggs and putting them on top of little piles of mashed potatoes would be easier. In fact, in the picture in the book, it looks like they used piles on a cookie sheet. There were a couple variations on this recipe -- one was baked eggs with tomato, one was baked eggs with meat, in one was baked eggs with spinach.

I'm looking forward to trying other recipes from this book, but I'll probably try out a lunch or dinner recipe next.



Baked Eggs with Mashed Potatoes
The Iraqi Cookbook - Lamees Ibrabim

Serves 3 - 4

1 1/2 lb/ 3 cups of mashed potatoes
6 eggs
Salt and pepper to taste

Boil and mash the potatoes. Add salt, pepper, and one egg; mix well.

Grease a cupcake pan, line each cup with a layer of mash, crack an egg in each, sprinkle with salt and pepper, bake until the eggs are cooked. Serve hot.

MacGourmet rating: 4 stars

Fresh Fig Tart

I've been eying this recipe since I first received this magazine in the mail back in July, but it wasn't until today that I found some fresh figs in the store. This wasn't too difficult to put together - the only part that I missed was chilling it for 30 minutes. Somehow I completely overlooked that part. It turned out great, though, so if you're impatient, I don't think that you have to wait. The greek yogurt adds a nice tanginess at the end that goes really well with the sweet honey and fig topping on this tart. It was a little tricky to cut since I didn't want to risk the honey and fig juice pouring out of the edge of the pan, so I didn't remove the sides of the springform before cutting.

Ooh! And as an added bonus, I used my new food scale for the first time when making this crust. It made it super easy! I used a 10" springform pan.







Fresh Fig Tart
Cooking Light August 2009

Warmed honey makes an easy, glistening glaze for this dessert. Allow about 30 minutes chilling time once the crust is pressed into the tart pan.

Yield 12 servings (serving size: 1 tart wedge and 1 tablespoon yogurt)

Crust:
Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1 teaspoon vanilla extract
1 large egg

Filling:
2 pounds firm ripe Black Mission figs, trimmed
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons honey
3/4 cup 2% reduced-fat Greek-style yogurt

1. Preheat oven to 400°.

2. To prepare crust, coat a 9-inch round removable-bottom tart pan with cooking spray; set aside. Weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, 2 tablespoons sugar, cinnamon, and salt in a food processor; pulse to combine. With processor on, gradually add butter through food chute, processing until mixture resembles wet sand. Combine vanilla and egg in a small bowl; stir with a whisk. With processor on, gradually add egg mixture, processing until dough forms. Turn dough out into prepared pan; gently press into bottom and up sides of pan. Chill 30 minutes.

3. To prepare filling, thinly slice figs to measure 1 1/2 cups; cut remaining figs into (1/2-inch) pieces (about 5 cups). Combine fig pieces, 1/4 cup sugar, and 2 tablespoons flour, tossing to coat figs. Spoon fig mixture into prepared crust. Bake at 400° for 20 minutes; reduce oven temperature to 350° (do not remove tart from oven). Bake an additional 25 minutes or until bubbly. Remove from oven; arrange fig slices over top of tart.

4. Place honey in a microwave-safe bowl. Microwave at HIGH 1 minute; brush over fig slices. Cool tart slightly on a wire rack. Serve warm with yogurt.

Nutritional Information
Calories: 224
Fat: 6.6g (sat 4g,mono 1.7g,poly 0.3g)
Protein: 4.3g
Carbohydrate: 36.7g
Fiber: 2.5g
Cholesterol: 34mg
Iron: 1.1mg
Sodium: 77mg
Calcium: 53mg

MacGourmet Rating: 4 Stars

Little Neck Clams in a Coconut Chile Sauce

I finally picked this book up from the library today. I've seen lots of good reviews, and I was in the mood to make something adventurous. I decided that tonight would be the night that I'd finally try out cooking mussels. I got to this cute little gourmet market about 10 minutes from home, and got all of the ingredients...but they were out of mussels! I was so disappointed, but I really wanted to make this dish, so I opted for little neck clams instead.

The broth is fantastic - it's so spicy and flavorful! I used serrano for the pepper and it was hot without being overwhelming. I served this with some crusty bread for dunking into the luscious broth. It worked out really well. The only problem with this dish is that I accidentally overcooked the clams. It was my first time working with shellfish (other than shrimp) so I should have peeked into the pot more frequently to see when the shells opened. I'll keep that in mind the next time I venture into the land of shellfish. It was super easy and made for a beautiful presentation. I definitely won't be shy to cook with clams or mussels again!



Mussels in a Coconut Chile Sauce (Thisri Kooman)
660 Curries: The Gateway to Indian Cooking - Raghaven Iyer

This specialty from the Konkani-speaking community of Hindu Goa, along India's west coast, could not be any easier to prepare. The delicate flavor of the mussels is enhanced by sweet coconut, and the chiles add a mellow pungency. Pass around hot steamed white rice so your guests can pour the delicious broth over it to savor every last drop.

Serves 4

5 pounds mussels, in the shells
1 cup shredded fresh coconut; or 1/2 cup shredded dried unsweetened coconut, reconstituted (see Note)
1/2 cup firmly packed fresh cilantro leaves and tender stems
1 teaspoon coarse kosher or sea salt
2 large cloves garlic
2 fresh green Thai, cayenne, or serrano chiles, stems removed

1. Pile the mussels into a large bowl. Quickly go through them and discard any broken or cracked shells. Scrub each mussel (although the ones available at any supermarket are actually quite clean) and remove the beards (2 or 3 strands dangling from one end of the shell - rather like a straggly goatee or a pubescent boy's chin). Tap the shell if it's slightly ajar. If it closes shut, the mussel is alive and usable. If it does not shut, discard it, since this means it is dead. Plunk the prepared mussels into a colander and give them a good rinse.

2. Pour 1 cup water into a blender and add the coconut, cilantro, salt, garlic, and chiles. Blend, scraping the inside of the jar as needed, to form a puree.

3. Bring 1 cup water to a boil in a large stockpot over high heat. Add the mussels and cover the pot. Cook, shaking the pot occasionally so they cook evenly, until they all open up to reveal plump, off-white meat, about 5 minutes. Discard any mussels that remain shut.

4. Add the pureed mixture to the stockpot and stir into the mussel-flavored broth, which will now turn green. Ladle some of the broth over the mussels to baste them a bit as you cook, uncovered, until the broth has warmed up, 1 to 2 minutes.

5. Pour the mussels and broth into a large serving bowl, and serve.

Note: To reconstitute coconut, cover with 1/2 cup boiling water, set aside for about 15 minutes, and then drain.

MacGourmet Rating: 4 Stars (possibly 5 depending on using mussels and not overcooking)

Chicken Salad with Mayo (Mayonezli Tavuk Salatasi)

Oh yes, I made this for lunch again...and this time it turned out better than ever! It's best made the night before and enjoyed after it's been in the fridge for a bit.

Dill Chicken Paillards with Tomato-Dill Relish

I found this recipe on the Epicurious app on my iPod. I thought it looked easy and tasty, and O...M...G it turned out phenomenal! It was perfect for a weeknight meal - I bought chicken cutlets so that I wouldn't have to defrost and pound out the chicken I had at home. It doesn't have to marinade - you just turn the chicken in the herb mixture and it grills up really fast. The relish on top was perfect with it. Tangy from the tomatoes and full of vibrant dill flavor. YUM! The leftovers (if there are any!) go great on top of a simple salad of arugula and feta cheese crumbles. This one will definitely be repeated over and over in my kitchen!



Dill Chicken Paillards with Tomato-Dill Relish
Gourmet September 2009

4 (6-ounces) skinless boneless chicken breast halves
1/4 cup extra-virgin olive oil
1/4 cup chopped dill
3 tablespoons finely chopped shallot
1 tablespoon grainy mustard
1 tablespoon white-wine vinegar
1 pint cherry tomatoes, quartered

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure.

Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.

Toss tomatoes with reserved dill mixture and 1/4 teaspoon each of salt and pepper.

Grill chicken, turning once, until just cooked through, 3 to 4 minutes total. Serve topped with relish.

Cooks' note: Chicken can be cooked in a hot grill pan over medium-high heat, turning once, 5 to 7 minutes total.

MacGourmet Rating: 5 Stars

Pressure Cooker Maitake Mushroom Risotto

I can't say enough kind words about a certain mushroom-loving coworker of mine. He has not only opened my eyes to the wonderful world of mycology and mushroom hunting, but he has also brought in some of his edible findings for me to cook with. Most recently, he brought in some wild maitake mushrooms for me. I was really excited to cook with them, but when I went to get them our of the office refrigerator, I found that a mushroom bandit had snagged them first. So it was a big surprise when a few days later, he told me that he and his wife had found some more that they'd be willing to share with me. He mentioned that his wife made risotto with theirs, so I figured it would be the perfect time to adapt a pressure cooker risotto to include these beauties. The best part is that you can get delicious risotto without slaving over the stove top stirring for 45 minutes. After you sauté the veggies, the stirring is done. The end result was a tasty and filling meal that was bursting with wild mushroom flavor. Yum!







Pressure Cooker Maitake Mushroom Risotto
Adapted from CLBB Jewel

2 TBS butter
1 TBS olive oil
½ cup minced onion
1 cup chopped maitake mushrooms
3 cloves minced garlic
1-½ cups Arborio Rice
3 cups chicken or veggie broth
½ cup dry white wine
½ cup grated Parmesan
salt & pepper to taste

In pressure cooker over low heat melt butter and olive oil. Saute onion, mushrooms and garlic for 4-5 minutes. Stir in rice and coat completely with butter/oil, and cook for one minute. Gradually stir in broth and wine. Place lid on pressure cooker and lock tight. Over high heat bring to high pressure. Once high pressure is reached lower heat to medium-low and start timer for 7 minutes. After 7 minutes remove from heat, do quick release on cooker, and open lid away from you to release steam. Risotto will be soupy but will thicken. Stir in cheese and serve immediately.

MacGourmet Rating: 4 Stars

Supper Club: Bacon Wrapped Jalapeno Thingies

The last thing I made for Stuffed Foods night was one of the addictive recipes from The Pioneer Woman - Bacon Wrapped Jalapeno Thingies. This was the second time I made these and they were amazing once again!

Supper Club: Deviled Eggs

For Stuffed Foods night, I also made my Grandma's Deviled Eggs again. I just can't pass up a chance to make these beauties!

Supper Club: Zen Temple Dumplings

This month's Supper Club theme was Stuffed Foods. It was a lot of fun! The main thing I made were these dumplings - they're a favorite in my house. The photo is from a few years ago before I had my lovely lighting setup.

These dumplings are filled with veggies but won't leave you hungry. The dipping sauce is the perfect accompaniment. I use a small cookie scoop to dish out the filling into each of the wonton wrappers, which makes them much easier to assemble. They freeze great and are sure to impress any guests that you have over.



Zen Temple Dumplings
Cooking Light April 2007

"Zen" refers to a style of Buddhism (most Buddhists are vegetarian), and this dish is representative of what Zen Buddhist monks might eat at temples throughout Japan--hence the temple reference in the recipe title. Asparagus and green onions give these dumplings a lovely green hue. Enjoy them as an appetizer or a main course with a side of vegetables or tofu. The dumplings can be prepared up to a month in advance: Place uncooked dumplings on a baking sheet and freeze; store in zip-top freezer bags. To serve, steam the frozen dumplings for about 10 minutes or until the wonton wrappers are translucent.

Yield 9 servings (serving size: 4 dumplings and 2 teaspoons sauce)

Dumplings:
1 1/2 teaspoons coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
1 cup (2-inch) slices asparagus (about 1/2 pound)
1/4 cup (1-inch) pieces green onions
1 (8-ounce) can whole water chestnuts, drained and coarsely chopped
1 (8-ounce) package mushrooms, stems removed
2 teaspoons dark sesame oil
1 1/2 teaspoons low-sodium soy sauce
1/4 teaspoon kosher salt
36 wonton wrappers
Cooking spray

Sauce:
1/3 cup low-sodium soy sauce
1 tablespoon minced green onions
2 tablespoons rice vinegar
2 teaspoons dark sesame oil

To prepare dumplings, drop ginger and garlic through food chute with food processor on; process until minced. Add the asparagus, 1/4 cup green onion pieces, and water chestnuts; pulse 4 times or until chopped. Add mushrooms, 2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, and 1/4 teaspoon salt; pulse 4 times or until mixture is finely chopped.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons mushroom mixture in the center of wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together. Press edges together with fingertips to seal, forming a triangle. Place on a baking sheet coated with cooking spray while assembling; lightly cover with a towel or plastic wrap. Repeat procedure with remaining wonton wrappers and mushroom mixture.

Add water to a Dutch oven to a depth of 1 inch; bring to a boil. Coat a metal vegetable steamer with cooking spray. Arrange 9 dumplings in steamer, slightly overlapping. Steam dumplings, covered, 8 minutes or until tender. Remove dumplings from steamer; cover and keep warm. Repeat procedure with remaining dumplings.

To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients. Drizzle over dumplings.

Nutritional Information
Calories: 138 (18% from fat)
Fat: 2.7g (sat 0.4g,mono 0.9g,poly 1.1g)
Protein: 5.2g
Carbohydrate: 23.7g
Fiber: 2.3g
Cholesterol: 3mg
Iron: 2.1mg
Sodium: 585mg
Calcium: 28mg

MacGourmet Rating: 5 Stars

Babaganoush

This is a wonderful babaganoush recipe that I've made several times. It's easy to put together and really flavorful. This is best served with warmed pita bread and can be enjoyed warm or at room temperature.





Babaganoush
Healthy Appetite with Ellie Krieger

Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 (1/3 cup) servings

1 large eggplant (about 1 pound)
1 glove garlic, minced
¼ teaspoon salt
¼ cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Nutritional notes:
Nutritional Analysis Per Serving
Calories 75
Carbohydrates 9g
Total fat 4g
Saturated fat 0.5g
Monounsaturated fat 1.5g
Polyunsaturated fat 2g
Protein 2.5g
Fiber 4g
Sodium 153mg
Cholesterol 0mg

MacGourmet Rating: 5 Stars

Long Live The Chicken a la King!

I made one of my favorite Rachael Ray recipes again - I love this with the spicy cayenne on top of the biscuits. This is a really comforting dish that's worth the time it takes to prepare.



Long Live The Chicken a la King!
Rachael Ray

4 servings

Prep: 15 Minutes
Cook: 20 Minutes

1 can Pillsbury Grands biscuits
sprinkle cayenne pepper (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 boneless skinless chicken breasts
1 tablespoon oil
2 tablespoons butter
½ pound small white mushrooms, sliced
½ small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons pimentos, chopped
1 cup frozen green peas
2 tablespoons parsley, chopped

Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

MacGourmet Rating: 5 Stars

Farro, Avocado, Cucumber, and Cherry Tomato Salad

I made one of my favorite recipes for dinner again tonight. A little crumbled feta on top at the end really makes it special. There are a million ways to vary this recipe, but as long as you keep the farro and the vinaigrette, you're pretty much guaranteed to love it!

Peanut Butter Cookies

This is my favorite peanut butter cookie recipe - it's the one my mom made when I was growing up. I've made them several times on my own, but this time around I used dark brown sugar (the recipe doesn't specify dark/light) and I found that the cookies weren't as soft. That and using a Silpat were the only things that I did differently, so I think it was the brown sugar. They were still wonderful, and the perfect accompaniment to an ice cold glass of milk.



Peanut Butter Cookies
Mom

½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
1 ¼ cups flour
¾ teaspoon baking soda
¼ teaspoon salt

Preheat oven to 375°. Cream butter, peanut butter, sugars, egg and vanilla. Stir in dry ingredients.

Shape into 1" balls; roll in sugar. Place 2" apart on ungreased cookie sheet. Press with fork tines. Bake 10-12 minutes.

Cumin-Scented Stir-Fried Beef with Celery

I picked this recipe because it looked quick and easy - perfect for a busy weeknight meal. I doubled the recipe and it came together pretty quickly. The flavors were unlike any other stir-fry we've had - I'd call it "interesting" but not necessarily something I'd jump to make again. It was a nice change of pace, and we always welcome fun new recipes. I sprinkled some toasted sesame seeds on top at the end to finish it off.



Cumin-Scented Stir-Fried Beef with Celery
Gourmet November 2008

yield: Makes 1 serving
active time: 15 min
total time: 15 min

Cumin makes this easy stir-fry exceptionally fragrant, while the last-minute addition of celery leaves creates a counterpoint of aromatic freshness.

6 ounce steak such as blade or flank (trim any fat and gristle)
2 1/2 teaspoon reduced-sodium soy sauce, divided
1/2 teaspoon cornstarch, divided
2 tablespoon Chinese rice wine or medium-dry Sherry
2 teaspoon vegetable oil, divided
1/2 teaspoon minced peeled ginger
1/2 teaspoon minced garlic
1/8 teaspoon cumin seeds
1/8 teaspoon hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately


Equipment: a well-seasoned 12- to 14-inch flat-bottomed wok or a 12-inch heavy skillet

Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.

Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.

Stir together rice wine, remaining 2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.

Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.

Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.

Serve with: steamed white rice

MacGourmet Rating: 3 Stars