curry: a delicious dinner

In January of 2009, I went down to New Orleans with a bunch of friends from Brown, and we stayed in a church and worked on a house that had been damaged by Katrina.  In between days of putting up kitchen cabinets and nights of enjoying the French Quarter, we took turns cooking dinner in the church kitchen.  Maggie and I decided to make curry, so we looked up some recipes and made a playlist to listen to while we cooked (among others, it included Kings of Convenience, the Beatles, Radiohead, Joshua Radin, Of Montreal, the Grateful Dead, R.E.M., and Bob Dylan).  We didn't end up using this recipe, mostly because we couldn't be bothered to find/pay for mangoes, but I made it while visiting my family in England and it's pretty good.  I used only one mango (because one of the two I bought was unripe) and instead used a whole pepper...this was a bad choice.  It was far too peppery and not mangoey enough.  Play around though; I think this recipe has great potential if you figure out how to tweak it to make it just right for you.

Mango 
Chicken 
Curry 

INGREDIENTS

3 Tbsp (or more) of vegetable oil

1 large onion, chopped (1 1/2 to 2 cups)

1/2 red bell pepper, chopped

2 Tbsp yellow curry powder

1/2 teaspoon ground cumin

2 garlic cloves, minced

2 Tbsp fresh minced ginger

2 Tbsp cider vinegar or white vinegar

1 1/4 cup water

2 mangos, peeled and diced

1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces

1/3 cup golden raisins

1/2 cup heavy cream (can substitute all or partially with coconut milk)

Salt and pepper

Cilantro for garnish

METHOD

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.

peanut, peanut butter (and jelly!)

I got this recipe from Awa Goita, a Malian woman who I was lucky enough to meet when she came to Miami.  Awa did a little cooking class in order to raise money for her plane ticket to the states, and when explaining how to make this peanut butter stew, kept saying "Je mis un quantité de ____, et un quantité de ____" (I put in some of ______ and some of ____), meaning the recipe is very loose and you can really put what you want in terms of which and how much of the veggies.  When I made it, I made a half recipe (which would feed about 6 people) and ended up not halving the tomato paste and chicken bouillon, for more flavor.  I also substituted zucchini for eggplant (which I would not reccommend).  I think it would also be good with broccoli or cauliflower, asparagus, and/or brussel sprouts.  The picture below shows it just after I've added in some cabbage and zucchini.

African (Mali) Peanut Butter Sauce & Rice

Ingredients

~6 cups of water ~28 ounces of peanut butter (or less to taste) 6 ounces of tomato paste 1 large onion, grated 1 chicken bouillon cube 1 teaspoon of salt Pepper to taste 6 mashed garlic cloves 1 tablespoon of “epice” if available (see below for recipe), or 1 tbsp of “Herbes de Provence”** Recommended but optional: 1-2 lbs boneless, skinless chicken cut into chunks

Vegetables*: ¾ of a whole cabbage, cut in large pieces 2 chopped carrots 1 medium eggplant, chopped in large pieces 2 chopped sweet potatoes 4 cups chopped kale or similar green *Substitute other vegetables as you wish (okra, squash, cauliflower, etc…) 3 scotch bonnet hot peppers (optional)

Directions:  Put water in large pot, add p-nut butter, tomato paste, chicken chunks.  Bring to boil.  Add all ingredients.  Cover and simmer for one hour.  Serve over rice.  Scotch bonnet peppers are very hot/spicy, it is best not to break them open in the sauce, unless you like it hot/spicy. 

**Herbes de Provence is a blend of thyme, bay leaves, rosemary, cloves, lavender, tarragon, sage, marjoram, basil, fennel seed and other spices that can be found in most spice sections.

sugar sugar how ya get so fly

I got this one in a recipe swap from Kate Kardosh, who I played ultimate with in Miami.  I tried it while I was at my aunt and cousin's house in England, with pear, and it was okay, but I think it will be better with berries and kiwi or something. Something more juicy.  I also made the cookie dough from scratch which was delicious, and I would definitely recommend that, as it's not too hard and tastes waaaay better. FRUIT PIZZA

easiest desert ever and it's so good.

2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
1 tsp. vanilla
1/2 c. sugar (or to taste)
Pizza pan
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges,
bananas, black or blue berries

Spread cookie dough over pizza pan. Cook the crust as directed on
wrapper. In a bowl, microwave cream cheese until soft. Add vanilla and
sugar. Spread cream cheese mixture on top of cooled cookie. Cut and
lay fruit in circles. Serve immediately.

When it's chilly, eat some chili!

The words of my mamma:

When I worked at Redbook Magazine in the early 80’s we printed these sheets with various recipes from the Redbook Kitchen – but I can’t recall what we used them for – inserts in gift bags at events maybe? Anyway, this recipe has been a favorite since then. Now I tend to make it with ground turkey to replace half the ground beef (just to make it healthier but still keep it flavorful.) I’ve also made it with fake meat (Boca Crumbles) during your vegetarian phase. It freezes great and is always best the day AFTER you make it.

Redbook Magazine Chili

Makes about 8 1-1/2 cup servings.

2 cups of chopped onion

2 Tblsp minced garlic

2 Tblsp veg oil

2 Tblsp chili powder

4 tsp ground cumin

1/2 tsp cinnamon

1 tsp red pepper (cayenne)

2 lbs lean ground beef or ground turkey

1- 35 oz. can of tomatoes (or use one 28 and one 15 ounce can, I know it’s more but it’s fine)

1- 6 oz. can tomato paste

2 tsp salt

fresh black pepper

1lb. can of pinto or kidney beans; rinsed and drained

Method:

• In a large heavy pot, cook onion and garlic in oil for about 5 minutes, until soft.
• Stir in chili powder, cumin, cinnamon and cayenne. Cook another minute.
• Stir in beef (or turkey); break up meat and cook till it looses pink color.
• Stir in tomatoes, paste, salt and pepper.
• Add beans. Stir.
• Simmer chili, uncovered for about one hour until mixture thickens and flavors blend.

Note:  When I made this, I ended up using two 1lb cans of black beans and 2 36oz cans of whole peeled tomatoes, and also a little less than a whole can of tomato paste (because I had used a few tbsb for the risotto before).  It worked fine...flexible recipe.

Decadent

Karla made this flourless chocolate cake when I went to her house for a barbecue.  Then she made it again when I went to her house for an African Bazaar.  Then she made it again for HSC Thanksgiving.  Then it was actual Thanksgiving, and I was planning to make pumpkin pie, until my Grandma Ginger called and asked if she could make it.  Being agreeable, I said yes, but then I was dessertless... until I got this recipe from Karla.  And it saved the day.  As my aunt Sharon said, it's like something you'd get for dessert at a little restaurant in Newport.  Or anywhere that delicious dessert is served.

KARLA'S FLOURLESS CHOCOLATE CAKE

Melt in double boiler:

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• 8 oz semisweet chocolate
• 1 cup sugar
• 2 sticks butter

Stir til melted.
Take off heat.
Transfer to a bowl.
One at a time, whisk in

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• 4 eggs

Pour into greased pan.

Bake in a pan of water at 325 degrees F for 1hr15min.

Fresh

This is probably one of the first dishes I cooked.  I felt accomplished, I was in high school-- now I'm a few years older and it's still delicious, though not the most complicated thing I can cook.

Angel-Hair Pasta with Fresh Tomato Sauce

1 clove of garlic

3 lb of tomatoes (i usually use less)

2 Tblsp fresh lemon juice

1 tsp salt

1 tsp sugar (optional)

1/2 tsp black pepper

1 lb capellini (or any pasta you like)

1/2 cup chopped fresh basil

Serve with grated Parmigiano-Reggiano and a drizzle of olive oil if you like

Mince garlic and mash into paste with a pinch if salt using a heavy knife.

Core and coarsely chop 2/3 of the tomatoes. Halve the remaining tomatoes crosswise and rub them against large hole on a grater into a large bowl. Discard the skin. Toss the grated tomato pulp with the chopped tomatoes, garlic paste, lemon juice, salt, sugar (if using) and pepper. Let stand at least 10 minutes or until ready to use ( not more than 2 hours at room temp.)

Cook past in a 6-8 quart pot of boiling, salted water - uncovered -- until al dente (about 2 minutes -- longer of using something other than capellini). Drain past in a colander and immediately add to tomato mixture, tossing to combine. Sprinkle with basil. Makes 4-6 servings.

Eggplant parmesan... the way food should be

Here's a recipe from my friend Scott from Maine (the way life should be)

Slice up the eggplants to about quarter to half-inch thickness. Obviously, thicker will be meatier, thinner will be crispier.

Lay them out on a cloth/paper towel.

Lightly salt them.

Cover them with another cloth/paper towel and press them a little bit. They'll need to sit for 10-15 mins.

(this is all to remove a bit of moisture so the oil/flavor gets in better)

Stir up a little egg wash in a bowl. Whole eggs or just whites are fine. You can add a little lemon juice, but it's not necessary.

In another bowl mix 2 parts bread crumbs to 1 part flour, with some salt and pepper. I like to toss in some oregano/basil here to make the eggplant look pretty.

Saute some garlic in olive oil until lightly brown.

Dip eggplant slices on both sides in egg wash, then in the bread crumb mix, then fry them in the pan until nice and crispy brown.

Now, the sauce is what makes a dish like this. You can buy the jar stuff, but it'll kinda suck. I'd recommend buying a can of *crushed* tomatoes (not diced, peeled, paste, or sauce. very important). In a saucepan/pot, saute some garlic and hot peppers in olive oil, pour in the tomatoes, mix with a good splash of wine (more than you think), add some salt, pepper, basil, and oregano, and let it simmer for a good long while.

In a bake pan, layer your fried eggplant, then mozzarella, then sauce, then parmesan, until its all used up. Cover the top in the bread crumbs and parmesan.

If you want, save some sauce to serve with the side of pasta. Pasta with just olive oil, garlic, and parmesan is good too.

Bake for about a 25-30 minutes. It might take less time depending on the amount.

Good luck. God bless ya

Caitlin teaches me how to make bread

I suppose this is technically a recipe from the Joy of Cooking, but when Caitlin and I made bread this weekend, she seemed to know it by heart, and add her own little twists, so I'll give her recipe cred.  The recipe below is my own re-write, drawing from what Caitlin told me as well as the recipe from the Joy of Cooking.  This bread is great-- we made one loaf with cinnamon and raisins, and I eat it with some awesome peach-raspberry jam I found.  The other loaf we made rosemary and sage, which is good with savory dinners or just for lunch.

Whole-Grain Bread

--Water, about 3 cups
--One packet of yeast
--One egg
--1/4 cup melted butter
--1.5 tsp salt
--Honey to taste, probably at least 1/2 cup
--Whole grain bread flour, about 8 cups but probably more

• Heat up some water.  Dump in one packet of yeast.  Let it sit for a while.  Observe how weird it is that you are cooking with something that is actually alive.
• Beat an egg in a small bowl with the melted butter and salt.  Add this to the yeast mixture. Mmm
• Pour in the honey.  (you can also use maple syrup or plain sugar) As Caitlin says, no matter how much honey you put in, it usually won't overwhelm the taste.  However, be warned that your bread will be on the sweet side, so if you're going for an herb bread like rosemary, you might want to ease up on the honey.  But definitely don't skip it all together.
• Add any other mix-ins you want: herbs, seeds, raisins, cinnamon, nutmeg, etc.  This is the time to be adventurous.
• Add flour.  A lot.  Stir until you can't, then knead.  Don't knead it too much or else the bread will be too tough.
• Cover the mixing bowl with plastic wrap and let it rise for at least an hour.  
• Transfer it to a small loaf pan, cover it again with plastic wrap, and let it rise for another half hour minimum.  More time is fine too.
• Bake it at 350 for 45 minutes.  Bask in the delicious smell that fills the air in your kitchen (or your whole house if you're lucky).  Think about how cool it is that you actually made bread.

Yield: 2 loaves

Is it a pasta or a rice?

Orzo: a food that amazes me.  If you don't know, it's pasta that is roughly the shape and size of rice.  What I'm wondering is what would happen if you made rice the shape and size of pasta.  But I'm sure there are gluten-free people who are far ahead of me and have created various rice pastas.  Needless to say, the following recipe is delicious.

Orzo with Chicken and Asiago

(My mom's version of a Cooking Light recipe.)

24 oz. fat-free, low-sodium chicken broth (or vegetable broth)

12 ounces chicken cut into bite-size pieces

1-1/4 cups uncooked Orzo

1 cup frozen peas

1/2 cup grated Asiago (divided)

¼ tsp salt

¼ tsp dried basil (or rosemary, or oregano)

1/8 tsp ground black pepper

• Cut up a couple of chicken breasts into small pieces and sauté in a little chopped garlic until no longer pink (if you have left over chicken, just use that instead)
• In a heavy sauce pan, bring the broth to a boil and add orzo
• Bring to a boil again, then reduce heat and simmer for 12 minutes, stirring occasionally. (The orzo will still be pretty wet – all of the broth does not cook out.) 
• Remove from heat. Stir in peas, chicken, herbs, ¼ cup of the Asiago, salt and pepper. 

Makes 4 servings. Top each serving with 1 tablespoon of the remaining cheese.

Unpredictably delicious

You'd never expect to find a favorite cookie recipe on the packaging of Crisco, the gross gelatinous vegetable shortening.  And yet I've been making these cookies for years and still can't get enough.  Thanks, Crisco.


Chewy Brownie Cookies
Makes 4.5 dozen
Prep time: 10 minutes
Bake time: 9-10 min                    

Ingredients:
1-1/2 cups firmly packed light brown sugar
2/3 cup Butter flavor Crisco (vegetable shortening)
1 Tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/3 cup cocoa powder
¼ tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips


Heat oven to 375 degrees


In a large mixing bowl, combine brown sugar, shortening, water and vanilla; beat at medium speed until well blended. Beat eggs into creamed mixture.

In a separate bowl, combine flour, cocoa, salt and baking soda; mix into the creamed mixture at a low speed just until blended.


Stir in chocolate chips. Drop by rounded tablespoon, 2 inches apart onto an ungreased baking sheet.


Bake 9 minutes or until cookies are set. If you bake 2 sheets at one time, alternate their positions in the oven half-way through.


Cool on baking sheet for 2 minutes then transfer to cooling rack to cool completely. When completely cool, dist with confectioner’s sugar if you like.


Variations: you can use any kind of chips you like (white chocolate, peanut butter) or replace some of the chips with chopped nuts

I got it from my mamma

Whenever I go home and my mom asks me what she can cook for me, I almost always say Lasagna. It's another one of those dishes that I think is best at home, and I'm sure a lot of people have their own family recipes. Here's mine.

EASY VEGETARIAN LASAGNA

Box of lasagna noodles (if you want to save time, try the "no boil" variety. You'll need more sauce but not having to boil the noodles saves time and the trouble of handling the wet, slippery, stick-to-each-other noodles.) I'm going to assume you will use the no-boil ones for this recipe. They taste pretty good.

(*when I made this recipe, I used boil ones... it turned out okay except they stuck to each other when cooking and then I had to peel them apart before I could layer them into the lasagna, which resulted in some ripping)

Choose a baking dish -- I have made successful lasagna in an 8" x 8" aluminim baking pan, a 7" x 10" ceramic baking dish and a similar-size Pyrex glass dish. The depth should be at least 2" so the lasagna doesn't spill over when baking.

Ingredients:

1-1/2 large jars (24 oz) tomato sauce of your choice (I like a tomato basil but anything you like is good)

8 ounces Ricotta cheese - lo-fat variety

1 egg (optional – makes the cheese filling a bit fluffier)

1-2 cloves chopped garlic

1 cup chopped fresh spinach leaves (optional)

2-3 Tblsp shredded parmesan cheese

6-8 ounces Boca crumbles or similar (optional)

8 ounces mozzarella cheese, thinly sliced (if you put it in the freezer for a little while, it hardens and is a bit easier to slice

Steps:

• Spray your pan lightly with Pam cooking Spray (sides too). Spoon a small amount of tomato sauce over bottom of pan.
• In a bowl, combine Ricotta cheese with the minced garlic, parmesan cheese, one egg and a couple of spoonfuls of tomato sauce to make it creamier and easier to spread (especially if you are not adding an egg). If using spinach, mix it in with the cheese.

• Slice an 8 ounce call of mozzarella cheese into thin strips.
• If you are adding Boca crumbles or other meat, either brown it in a pan to cook or defrost (for the crumbles).
• Begin with one layer of noodles. Do not overlap the noodles as they will expand while cooking.
• Next, using a flexible spatula, spread about ½ of the cheese mixture over the noodles. Spoon sauce over the cheese. Sprinkle on ½ of the crumbles (if using them) then dot with some of the mozzarella slices. 

• Add a new layer of noodles and repeat once more. Then add a final layer of noodles and pour all remaining sauce over them. 
• Finish with mozzarella all over the top of the lasagna. 
• Bake at about 375 degrees for about 40 minutes (the no-boil noodles should have some cooking times on it.

I usually bake this one day and serve it reheated the next. It is easier to cut and holds it shape better on day two.