Chicken Curry

i smelled curry of the office this afternoon so i was determined to make this tonight.

Chicken Curry

Recipe courtesy Wolfgang Puck, 2002

Ingredients

4 chicken thighs, skinless
3 tablespoons salt, divided 

2 teaspoons ground black pepper, divided
1/4 cup ghee

2 cups sliced onions

2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green jalapeno chili
1 bay leaf 

1 1/2 tablespoon Garam Masala

2 cups diced tomatoes
1 tablespoon tomato paste
3 cups chicken stock, divided
(i added 1/3 cup of coconut milk)

Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.

Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.

Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.

Read more at: http://www.foodnetwork.com/recipes/wolfgang-puck/north-indian-chicken-curry-recipe/index.html?oc=linkback

Chicken Marsala

I was feeling a bit under the weather today so i called in sick.  i was not going to let that brother me.  went to tan and the Boat Basin Cafe and Zabar'.  it was wonderful, taking the funk away.  this recipe always made me happy.  i hope you like it.

Chicken Marsala
Recipe courtesy Tyler Florence and JoAnn Cianciulli

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-recipe/index.html?oc=linkback

Ingredients

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging (i put in the flour salt, pepper, garlic powder, red pepper flakes, dried thyme, onion powder, and shallot powder)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Arugula Salad with Goat Cheese, Bosc Pears, and Walnuts

basically it the same recipe as pear salad with gorgonzola except take out the salad dressing an substitute olive oil and balsamic.

1 bag arugula
1 onion
150g goat cheese
bosc pear cut into bite sized pieces
walnuts
olive oil
balsamic vinegar
A pinch of salt and pepper

Baked Pasta with Five Cheeses

i made this for dinner tonight from an adapted recipe made from my mother.

Baked Pasta with Five Cheeses

1 lb. whole wheat ziti, penne, or rigatoni
1/2 cup asiago
1/2 cup parmesan
1/2 cup fontina
1 cup mozzarella
15 oz ricotta
1-2  large raw eggs
basil
parsley
salt and pepper
seasoned tomato sauce (as much as you like to give the baked pasta color.  i put  3 - 4 ladles in)

boil the pasta for half the time as the box indicates.  (you want to parboil the pasta, add in the 3 - 4 ladles of tomato sauce.  it will adsorb the tomato sauce while it cooks in the oven).   while the pasta boils, mix all ingredients in a separate bowl.  when the pasta is done, mix the ingredients/cheeses and pasta together and place in a baking pan/dish.  bake for approximately 1 hr, covered at 350F.  after 30 min, uncover and continue to bake.

Trofie with Pesto Sauce

8 oz Trofie pasta (cooked)

Pesto Sauce

• 3 to 4 Tbs. pine nuts
• 2 garlic cloves
• 2 to 3 cups firmly packed fresh basil leaves
• 1⁄2 cup extra-virgin olive oil, plus more as
    needed
• 1⁄2 cup grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper, to taste 
• chopped parsely
• toasted pine nuts to top

Directions:

In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil; if it is too thick, add more olive oil.

Add the cheese and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.

Makes about 1 1⁄2 cups.

http://www.williams-sonoma.com/recipe/pesto.html

Pear Salad with Gorgonzola

i made this salad as an accompaniment to the pasta.

Ingredients

4 cups baby arugula, washed
1 (18-ounce) can pear halves, drained and cut into large dice
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
1/4 cup sour cream
1/4 cup plain yogurt
3/4 cup crumbled Gorgonzola
3 tablespoons walnuts

Directions

Divide arugula between 4 plates and top with pears.

In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.

Read more at: http://www.foodnetwork.com/recipes/sandra-lee/pear-salad-with-gorgonzola-dressing-recipe/index.html?oc=linkback

Cucumber Dip

this is light and cleansing to the palette.  i serve this dip with veggie chips or a baguette. 

Cucumber Dip

2 - 8oz cream cheese, softened
1 large cucumber, peeled and grated
1 small onion, diced
1 small plain whole milk Greek yogurt, strained *see below*
2 tbsp mayo
2 garlic cloves in a garlic press
1 tsp dried dill
1 tsp celery seeds
1 - 2 tbsp(s) honey
pepper
salt to taste

make sure you squeeze the water out of the grated cucumber with a colander or cheesecloth.  

In a bowl, thoroughly blend the cream cheese, cucumber, onion, mayonnaise, yogurt, dill, pepper, honey, celery seeds, and garlic. salt to taste.  Cover, and chill in the refrigerator until serving.

strained yogurt:

1. Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
2. Dump a container of plain (unflavored), yogurt into the center of the cloth.
3. Bring the four corners of the cloth together and lift the yogurt.
4. Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth).
5. Continue squeezing, putting the yogurt under pressure, to force the liquid out.
6. When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
7. Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).
8. Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours.
9. After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).
10. Place the palms of your hands on the bag and press down to force out any remaining liquid.
11. Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.

garlic press:

Beef Mushroom Barley Soup

it's slightly cooler now.  thank you!!!!  it's time to make soup.

(adapted from Ina Garten's recipe).

Beef Mushroom Barley Soup

2 tablespoons plus 1 teaspoon canola oil
1 lb beef cut into bite sized pieces
salt and freshly ground black pepper to taste
1 carrot, diced
1/2 onion, diced
1 rib celery, diced
1/2 teaspoon dried thyme
6 cups water
1/3 cup pearl barley, rinsed
1 cup chopped canned tomato
1 tablespoon unsalted butter
3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered
3 tablespoons minced flat-leaf parsley

Directions

Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.

Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper. Serve in warm bowls.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_14098_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Spicy Thai Basil Chicken

before the concert we went out for Thai food on Flatbush Ave.  i had this dish but added a few ingredients i thought might go well with this recipe.

Spicy Thai Basil Chicken

• 3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
• 4-5 cloves garlic, chopped fine
• 1 fresh chili, chopped fine, and 1/2 to 3/4 tsp. dried chili flakes
• 3 Tbsp. white cooking wine
• 4 small bell peppers: red, yellow, green, and orange sliced
• 1/2 zucchini, chopped into bite-size pieces
• 1/2 lb. snap peas
• 3 green onions, sliced
• Sweet basil (a whole bunch)
• 2-3 Tbsp. vegetable oil
• STIR-FRY SAUCE:
• 3 Tbsp. oyster sauce
• 2-3 Tbsp. of combined soy sauce and chicken broth
• 1 Tbsp.fish sauce
• 1 Tbsp. lime juice
• 2 Tbsp. brown sugar

1. Combine the 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 Tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.
2. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.
3. Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
4. Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
5. Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking.

serve with brown rice.



adapted from:
http://thaifood.about.com/od/thaicookingessentials/r/Thai-Basil-Chicken-Stir-Fry-Easy.htm