Two Lovely Awards!

Just when I find myself complaining about a backache, I find out that Jhonny walker over at Food..thought for! has given me not one but two awards for my blog!


(which is totally what this award did for me!)


(awesome!!)

If you haven't checked out her blog, you must. It's a great resource for recipes - lots of fun ethnic dishes that you don't find just anywhere else. She also has a wonderful Flickr page with lots of great photos - I dig anyone who is passionate about food and photography! And especially people who also care about healthy living.

This is a great reminder for me to try to make a dent in my Google Reader - if you haven't checked out the "blogs I follow" section of my profile, take a look. There's a ton of great stuff there that is sure to make your stomach growl!

Farro, Avocado, Cucumber, and Cherry Tomato Salad

I made this salad again to have something light for dinner. It's one of our absolute favorites. This time I didn't have any cucumber, but it was delicious without it. I topped it with feta and dove in!

Chicken Noodle Soup

I know that everyone thinks that they have the best husband in the world, and I won't try to argue that...but any guy who will come home after a full day's work and make chicken noodle soup FROM SCRATCH with no recipe because his wife came home from work sick...well that has to put him in the running for best ev-ah!





Thanks, babe :)

Supper Club: Lettuce Cup Appetizers

For my dish, I wanted to make something with an edible "bowl", so I chose this recipe from Jaden Hair's new cookbook. This was a great recipe - different from a lot of lettuce wraps I've tried before. There's a ton of flavor in the filling (I opted for ground turkey), and the mandarin oranges on top are just awesome! This was my first time working with oyster sauce, and it really added a lot of flavor. I have yet to be let down by one of her dishes, and I highly recommend this cookbook!





Lettuce Cup Appetizers
The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner - Jaden Hair

Serves 4 to 6 as appetizer or snack

3/4 lb (350 g) ground chicken, turkey, beef or pork
2 teaspoons soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 teaspoon cornstarch
2 teaspoons high-heat cooking oil
1 to 2 cloves garlic, finely minced
1 teaspoon fresh grated ginger
1/3 cup (150 g) chopped red onion
4 to 6 fresh shitake mushrooms, diced
4 peeled water chestnuts (fresh or canned), diced
2 teaspoons rice vinegar
1 1/2 tablespoons oyster sauce
16 cup-shaped lettuce leaves (Boston Bibb, Butter head, iceberg or any lettuce with cup shaped leaves)
One 11-oz (312-g) can mandarin orange sections, drained

1. In a bowl, marinate the ground poultry or meat with the soy sauce, wine and cornstarch for 10 minutes at room temperature.

2. Heat a wok or large frying pan over high heat and when hot, add the oil. Swirl to coat and add the garlic, ginger and red onion. Fry for 15 to 30 seconds until fragrant. Add the ground meat. Cook until lightly browned, about 2 minutes. Stir in the fresh shitake mushrooms, water chestnuts, rice vinegar and oyster sauce. Simmer for an additional 1 to 2 minutes until the meat is cooked through.

3. You can assemble the lettuce cups by spooning a heaping tablespoonful of filling into each lettuce cup and topping with the mandarin orange slices or you can serve the ingredients separately for your dinner guests to assemble themselves.

MacGourmet Rating: 4 Stars

Supper Club: Dark Chocolate Mousse

This month's Supper Club theme was "Foods Served in Bowls" - it was going to be all soups, but we decided to open it up a bit. Dino made this mousse recipe that I found on Food Network's website. It was really dark and delicious. The only issue is that it doesn't make enough whipped cream, but I guess that's partially because it's a healthy recipe. The tofu gives it a great texture, and the deep chocolate flavor is wonderful!



Dark Chocolate Mousse
Ellie Krieger

Yield: 5 servings

Prep 20 min
Cook 1 hr 0 min
Total: 1 hr 20 min

1 (12.3-ounce) package silken tofu, drained
3 ounces high quality bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup water
1 tablespoon brandy
1/2 cup plus 1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons shaved chocolate

In a blender or food processor, puree the tofu until it is smooth.

Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)

MacGourmet Rating: 4 Stars

Chicken in Pomegranate and Walnut Sauce (Fasanjoon)

This recipe is really tasty and different from most things that we've tried before. This has a lot of walnuts in it, and we found ourselves picking around them toward the end because it was a bit too much (but hey, I picked a recipe with the words "walnut sauce" in the title). This is a sweet dish, and it's perfect over basmati rice with some plain yogurt and pita (or lavash) on the side.



Chicken in Pomegranate and Walnut Sauce (Fasanjoon)
The Iraqi Cookbook - Lamees Ibrabim

Serves 6

2 chicken breasts, cut into cubes
1 onion, finely chopped
1 lb/2 cups walnut pieces
1/4 tsp ground black pepper
6 fl oz/1 cup hot water
3-4 fl oz/1/2 cup pomegranate molasses
1-2 tbsp tahini
1 tbsp salt
1 tbsp cooking oil

Preparation: 10 minutes
Cooking time: 40 minutes

This dish is most probably Iranian in origin. It reached the kitchens in Baghdad from the cities of Najaf and Karabala, where a number of Iranians visit the holy shrines and often stay for a period of time. Also, there are numerous marriages between Iraqis and Iranians, which is another route for some of the Iranian dishes to reach the Iraqi kitchens.

There is a traditional Iraqi lyric, which we used to sing as children about a man called Hassoun who stole a cockerel and cooked Fasanjoon.

Heat a tablespoon of cooking oil in a saucepan. Add the chopped onion, cook until soft, and season with a little pepper.

Add the walnuts, pomegranate sauce, hot water, tahini paste, and salt, and bring to a boil.

Meanwhile, sprinkle a little flour over the pieces of chicken and fry until golden and crispy. Dry on paper towels and sprinkle with black pepper.

Add the chicken to the sauce and cook over medium heat for 20 minutes. Turn down the heat and simmer until the sauce is reduced and thickened (allow 5-8 minutes).

Serve with white rice.

Note: Lamb can be used instead of chicken.

MacGourmet Rating: 4 Stars

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!