Yesterday, I finally used the two butternut squashes that have been staring me in the face for at least a few weeks now. It was the thought of peeling those things that kept me from using them sooner. They aren't hard to peel, they are just one of those vegetables that doesn't rot quickly and therefore are easy to procrastinate about! With that said, make sure you use a sharp knife when peeling them.
The basis for this soup comes from the Barefoot Contessa's Parties Cookbook. She mentions that she got her idea from "The Silver Palate Cookbook". The biggest change I made to the Barefoot Contessa's recipe was to not include apple juice or apple cider and cutting the amount of apples down. I think the soup would be too sweet but that is just my taste. I also considered throwing in some chicken stock instead of the water but I wanted to have a strictly vegetarian soup and if you leave out the butter, it is actually a vegan soup.
This soup had me swooning in the kitchen after I pureed it and started to heat it up for dinner. The curry powder transformed the soup into a spicy, sort of, pumpkin pie flavour. No wonder I loved it!
Butternut Squash Soup
2 T. butter
2 T. olive oil
4 c. chopped onions (I used 2 red onions and about 8 shallots. I was out of yellow onions.)
2 T. mild curry powder
5 lbs butternut squash (2 large)
2 large cooking apples (mutsu are what I used)
2 t. kosher salt
1/2 t. fresh ground black pepper
Water
1. Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, making sure the onions don't stick to the bottom of the pot.
2. Peel the squash, remove the seeds, and cut the squash into chunks. Peel, quarter, and core the apples.
3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup in the bowl of a food processor fitted with a steel blade.
4. Pour the soup back into the pot. Add enough water to make the soup the consistency you like; I like it quite thick and I added about 2 cups of water. Check for seasoning and serve hot.
Monday, October 29, 2007
Saturday, October 27, 2007
French Bistro Chicken
I admit that I am a softy for almost anything French. Especially the food. While working in France at Linda Meinhardt's Chateau, I was doing a lot of cooking, sometimes morning, noon and night. However, we managed to eat at the local restaurants during the times that we weren't catering to guests. Some meals were wonderful but more often than not, they were either mediocre or down right terrible (the restaurant meals, not the ones I was cooking!). When I sit down and eat this French Bistro chicken, I really feel that this is the way French food should taste. Simple and scrumptious.
This is another recipe from Sarah Leah Chase's "Cold-Weather Cooking" Cookbook. I first tried this recipe about 10 years ago and it always makes me very happy to eat it and to serve it. The fresh tarragon and whole shallots are an incredible combination. Serve this with mashed Yukon Gold potatoes and a leafy green salad with some fresh, chopped tarragon thrown in and dressed with a simple vinaigrette. If you don't have any dry vermouth in your liqueur cabinet, you could use dry white wine, or go out and get some vermouth and you will be surprised how often you can use it in your cooking.
French Bistro Chicken
1/4 c. olive oil
2 T. butter
2 chickens, 3 lbs. each approximately, cut up into pieces
1 pound shallots, peeled
2/3 c. dry white vermouth
1 T. fresh lemon juice
2 t. dried tarragon or 2 or 3 T. fresh chopped tarragon
Salt & freshly ground black pepper to taste
2 cans (14 ozs. each) artichoke hearts, drained and quartered
1 c. chicken broth, preferably homemade
1. Preheat the oven to 350 degrees.
2. Heat the olive oil and butter together in a large skillet over medium-high heat. Saute the chicken pieces in batches, starting skin side down and turning, until nicely browned all over. Transfer the chicken to a large baking pan and arrange the pieces in a single layer.
3. Pour off all but 3 T. of fat from the skillet. Add the shallots and saute until lightly browned, 7 to 8 minutes. Add the vermouth and lemon juice; cook, stir to deglaze, scraping up any brown bits clinging to the bottom of the skillet. Stir in the tarragon and season with salt & pepper. Add the artichoke hearts and toss to combine. Pour this mixture around the browned chicken pieces.
4. Cover the pan with aluminum foil and bake until very tender, about 45 minutes. Pour the accumulated juices from the chicken into a small saucepan. Add the chicken broth and boil until reduced by half, 5 to 7 minutes. Pour the sauce over the chicken and serve at once. Makes 6 to 8 servings.
This is another recipe from Sarah Leah Chase's "Cold-Weather Cooking" Cookbook. I first tried this recipe about 10 years ago and it always makes me very happy to eat it and to serve it. The fresh tarragon and whole shallots are an incredible combination. Serve this with mashed Yukon Gold potatoes and a leafy green salad with some fresh, chopped tarragon thrown in and dressed with a simple vinaigrette. If you don't have any dry vermouth in your liqueur cabinet, you could use dry white wine, or go out and get some vermouth and you will be surprised how often you can use it in your cooking.
French Bistro Chicken
1/4 c. olive oil
2 T. butter
2 chickens, 3 lbs. each approximately, cut up into pieces
1 pound shallots, peeled
2/3 c. dry white vermouth
1 T. fresh lemon juice
2 t. dried tarragon or 2 or 3 T. fresh chopped tarragon
Salt & freshly ground black pepper to taste
2 cans (14 ozs. each) artichoke hearts, drained and quartered
1 c. chicken broth, preferably homemade
1. Preheat the oven to 350 degrees.
2. Heat the olive oil and butter together in a large skillet over medium-high heat. Saute the chicken pieces in batches, starting skin side down and turning, until nicely browned all over. Transfer the chicken to a large baking pan and arrange the pieces in a single layer.
3. Pour off all but 3 T. of fat from the skillet. Add the shallots and saute until lightly browned, 7 to 8 minutes. Add the vermouth and lemon juice; cook, stir to deglaze, scraping up any brown bits clinging to the bottom of the skillet. Stir in the tarragon and season with salt & pepper. Add the artichoke hearts and toss to combine. Pour this mixture around the browned chicken pieces.
4. Cover the pan with aluminum foil and bake until very tender, about 45 minutes. Pour the accumulated juices from the chicken into a small saucepan. Add the chicken broth and boil until reduced by half, 5 to 7 minutes. Pour the sauce over the chicken and serve at once. Makes 6 to 8 servings.
Tuesday, October 23, 2007
Tomato Lasagna
When I make lasagna, there used to be no doubt about what kind of dish it would be. It would have a meaty tomato sauce, ricotta cheese mixed with eggs and Parmesan, and a lot of mozzarella. Sounds good, but sometimes I don't have all of the ingredients in the fridge to whip something up on the spot like that.
Last winter, I was looking through a beautiful cookbook called "Apples for Jam: Recipes for Life" by Tessa Kiros. Ms. Kiros lives in Tuscany with her husband and children and this book is a collection of recipes that she cooks for her family and from her own childhood.
What made me take notice of this recipe was that I had all of the ingredients (maybe not the basil leaves) in the house on a very cold and snowy day. I also thought back to cooking school and the lasagnas that we would make there, all of them with bechamel sauce. I was never too keen on those versions but this recipe sounded so good, I had to give it a try.
I am so glad I did! I have made it several times since, sometimes throwing in an extra ingredient or two. The author recommends trying a few blobs of goat cheese, some dollops of pesto, a little cooked spinach or long slices of grilled zucchini. Try it all its own the first time. On a cold and nasty day, make the lasagna, throw together a nice green salad, pour some wine, and there you have it - comfort food at it's finest. Oh, and the kids will like it too!
Tomato Lasagna
Tomato Sauce:
1/2 c. olive oil
3 garlic cloves, peeled but left whole
1 large can and 1 small can diced tomatoes (totalling around 44 ozs.)
Fresh basil leaves, about 12
Bechamel Sauce:
1/2 c. butter
1/2 c. all purpose flour
4 c. milk, warmed
Freshly grated nutmeg
About 12 oz. lasagna sheets or a box of dried lasagna noodles
1 c. Parmesan cheese, or to taste
For the tomato sauce, heat the oil and garlic in a large pan. When you begin to smell the garlic, add the tomatoes and a good pinch of salt and bring to a boil. Lower the heat and cook uncovered for about 20-25 minutes, until it has all merged into a sauce. Add the basil and 1 c. of hot water towards then end of the cooking time. Puree until smooth, minus the garlic if you prefer.
For the bechamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg (or a pinch of ground nutmeg) and continue cooking, even after it comes to the boil, for 5 minutes of so, mixing all the time. It should be a very thick and smooth sauce.
Preheat the oven to 350 degrees and grease a 12x8 inch baking dish. Drizzle some bechamel over the bottom of the dish to cover it thinly. Put a slightly overlapping layer of lasagna sheets on top. Dollop a thin layer of tomato sauce over that, spreading it with the back of the ladle. Add about 2 ladlefuls of bechamel in long drizzles and then cover with a sprinkling of Parmesan. Add another layer of lasagna sheets, then tomato, bechamel and Parmesan as before, and then repeat the layers one more time. You should have about 3 tablespoons of tomato sauce and a good amount of bechamel left. Make a final layer of lasagna sheets and cover with all the remaining bechamel. Dollop the tomato sauce here and there and sprinkle with any remaining Parmesan. Bake for about 30 minutes, or until it is bubbling and golden on top. Serves 6-8.
* I have used both "ready-cook" pasta sheets and dried lasagna noodles. Whatever you have on hand is fine. Remember to cook the dried pasta noodles until al dente (or to your taste) before you layer them in the lasagna.
* Thanks for the cookbook, Shai!
Last winter, I was looking through a beautiful cookbook called "Apples for Jam: Recipes for Life" by Tessa Kiros. Ms. Kiros lives in Tuscany with her husband and children and this book is a collection of recipes that she cooks for her family and from her own childhood.
What made me take notice of this recipe was that I had all of the ingredients (maybe not the basil leaves) in the house on a very cold and snowy day. I also thought back to cooking school and the lasagnas that we would make there, all of them with bechamel sauce. I was never too keen on those versions but this recipe sounded so good, I had to give it a try.
I am so glad I did! I have made it several times since, sometimes throwing in an extra ingredient or two. The author recommends trying a few blobs of goat cheese, some dollops of pesto, a little cooked spinach or long slices of grilled zucchini. Try it all its own the first time. On a cold and nasty day, make the lasagna, throw together a nice green salad, pour some wine, and there you have it - comfort food at it's finest. Oh, and the kids will like it too!
Tomato Lasagna
Tomato Sauce:
1/2 c. olive oil
3 garlic cloves, peeled but left whole
1 large can and 1 small can diced tomatoes (totalling around 44 ozs.)
Fresh basil leaves, about 12
Bechamel Sauce:
1/2 c. butter
1/2 c. all purpose flour
4 c. milk, warmed
Freshly grated nutmeg
About 12 oz. lasagna sheets or a box of dried lasagna noodles
1 c. Parmesan cheese, or to taste
For the tomato sauce, heat the oil and garlic in a large pan. When you begin to smell the garlic, add the tomatoes and a good pinch of salt and bring to a boil. Lower the heat and cook uncovered for about 20-25 minutes, until it has all merged into a sauce. Add the basil and 1 c. of hot water towards then end of the cooking time. Puree until smooth, minus the garlic if you prefer.
For the bechamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg (or a pinch of ground nutmeg) and continue cooking, even after it comes to the boil, for 5 minutes of so, mixing all the time. It should be a very thick and smooth sauce.
Preheat the oven to 350 degrees and grease a 12x8 inch baking dish. Drizzle some bechamel over the bottom of the dish to cover it thinly. Put a slightly overlapping layer of lasagna sheets on top. Dollop a thin layer of tomato sauce over that, spreading it with the back of the ladle. Add about 2 ladlefuls of bechamel in long drizzles and then cover with a sprinkling of Parmesan. Add another layer of lasagna sheets, then tomato, bechamel and Parmesan as before, and then repeat the layers one more time. You should have about 3 tablespoons of tomato sauce and a good amount of bechamel left. Make a final layer of lasagna sheets and cover with all the remaining bechamel. Dollop the tomato sauce here and there and sprinkle with any remaining Parmesan. Bake for about 30 minutes, or until it is bubbling and golden on top. Serves 6-8.
* I have used both "ready-cook" pasta sheets and dried lasagna noodles. Whatever you have on hand is fine. Remember to cook the dried pasta noodles until al dente (or to your taste) before you layer them in the lasagna.
* Thanks for the cookbook, Shai!
Tuesday, October 16, 2007
Cucumber Raita
It just didn't seem right to put my favourite chicken curry recipe out there for all to see and not add my favourite accompaniment. This raita has some ground cumin in it, which you may have roasted and ground yourself. If you gave it a try, way to go! All this talk of chickens lately, and now of Indian food, reminds me of a story which I may have told you before but I think fits in nicely with these subjects.
I was told about a Rotary trip from friends of mine that were Rotarian's in Harrow. A "Group Study Exchange" is a trip that exchanges young professionals from one country with another country somewhere in the world. That year the trip would be to Southern India. I applied and based on my enthusiasm for Indian cooking at the time, was accepted to be a member of the 5- person team. It was a trip of a lifetime and we were each going to learn more about our respective professions, mine being cooking.
Before leaving Canada, we each filled out a questionnaire about the sorts of things we would like to see and do. This information was then sent out to all the Rotary clubs that would be hosting us as we made our way around the states of Karnataca and Andhra Pradesh. I seem to remember writing such things as spending time in home kitchens, restaurants, markets, farms... that sort of idea. For some crazy reason, about a week or so into the trip, I had a group of men that were insisting that I go to visit a chicken farm. I wasn't really into it, but I couldn't do anything without seeming rude, so I went. I figured out quickly there must have been a typo on my questionnaire and that everyone in India had me pegged for visiting chicken farms!
After the first one, I thought I was safe but then came another town and another chicken farm. They were pretty much what you would expect of chicken farms in India but after the first one, I was desperate to avoid them at all costs. At the next town, my host was a young man around my age, and I felt that I could speak my mind. A couple of gin & tonics later and I let my host know that I wasn't going near another chicken farm; two was more than enough for this girl. We had some laughs about it (he had already been calling around to find a chicken farm for me to visit!) and he certainly saw the humour in it. At the Rotary meeting we attended in his town, he got up to introduce me and after saying some lovely things, he couldn't help saying, "and she never misses a chance to see a chicken farm!"
After all that, I managed to go to only one more chicken farm. I persuaded one of my traveling companions to come along for the fun and at least there were other types of animals at this particular farm. In exchange for having her join me on this little expedition, I agreed to go to the local jail with her (her profession was social work but I wonder if she wrote down visiting jails on her questionnaire?). Somehow, I ended up visiting two different jails during the trip. Interesting experiences, but I am not sure whether I would recommend a jail tour or a chicken farm tour should you ever need advice on an upcoming trip!
Cucumber & Onion Yogurt Relish (Kheere Ka Raita)
From "The Bombay Cafe" Cookbook by Neela Paniz
2 c. plain yogurt
1 large cucumber, peeled, seeded and finely chopped
1/2 small onion, finely chopped
1 green serrano chile, finely chopped
1 T. fresh cilantro, chopped
1 t. ground roasted cumin
1 1/2 T. sugar
1/2 t. salt
1/4 t. cayenne pepper
1. Mix all ingredients together and taste for seasonings. Add a little more sugar or chile, if desired. Refrigerate for about 1 hour and serve.
I was told about a Rotary trip from friends of mine that were Rotarian's in Harrow. A "Group Study Exchange" is a trip that exchanges young professionals from one country with another country somewhere in the world. That year the trip would be to Southern India. I applied and based on my enthusiasm for Indian cooking at the time, was accepted to be a member of the 5- person team. It was a trip of a lifetime and we were each going to learn more about our respective professions, mine being cooking.
Before leaving Canada, we each filled out a questionnaire about the sorts of things we would like to see and do. This information was then sent out to all the Rotary clubs that would be hosting us as we made our way around the states of Karnataca and Andhra Pradesh. I seem to remember writing such things as spending time in home kitchens, restaurants, markets, farms... that sort of idea. For some crazy reason, about a week or so into the trip, I had a group of men that were insisting that I go to visit a chicken farm. I wasn't really into it, but I couldn't do anything without seeming rude, so I went. I figured out quickly there must have been a typo on my questionnaire and that everyone in India had me pegged for visiting chicken farms!
After the first one, I thought I was safe but then came another town and another chicken farm. They were pretty much what you would expect of chicken farms in India but after the first one, I was desperate to avoid them at all costs. At the next town, my host was a young man around my age, and I felt that I could speak my mind. A couple of gin & tonics later and I let my host know that I wasn't going near another chicken farm; two was more than enough for this girl. We had some laughs about it (he had already been calling around to find a chicken farm for me to visit!) and he certainly saw the humour in it. At the Rotary meeting we attended in his town, he got up to introduce me and after saying some lovely things, he couldn't help saying, "and she never misses a chance to see a chicken farm!"
After all that, I managed to go to only one more chicken farm. I persuaded one of my traveling companions to come along for the fun and at least there were other types of animals at this particular farm. In exchange for having her join me on this little expedition, I agreed to go to the local jail with her (her profession was social work but I wonder if she wrote down visiting jails on her questionnaire?). Somehow, I ended up visiting two different jails during the trip. Interesting experiences, but I am not sure whether I would recommend a jail tour or a chicken farm tour should you ever need advice on an upcoming trip!
Cucumber & Onion Yogurt Relish (Kheere Ka Raita)
From "The Bombay Cafe" Cookbook by Neela Paniz
2 c. plain yogurt
1 large cucumber, peeled, seeded and finely chopped
1/2 small onion, finely chopped
1 green serrano chile, finely chopped
1 T. fresh cilantro, chopped
1 t. ground roasted cumin
1 1/2 T. sugar
1/2 t. salt
1/4 t. cayenne pepper
1. Mix all ingredients together and taste for seasonings. Add a little more sugar or chile, if desired. Refrigerate for about 1 hour and serve.
Monday, October 15, 2007
Chicken Curry
There really are as many recipes for chicken curry as there are cooks in the kitchen making it. I rarely follow even this recipe to the letter, however I like the techniques offered in this recipe and the cookbook "The Bombay Cafe" by Neela Paniz, holds a special place in my heart.
For a short time, I worked at the renowned delicatessen, Zingerman's, in Ann Arbor, Michigan. One day, I happened to pop into the deli to check on the status of my working visa and one of the owner's of the deli asked me if I knew of a chef named Vikram Vij from Vancouver. Of course, was my immediate reply, and I found out that Vikram happened to be visiting the deli that very day. What a lucky coincidence, as I LOVED his restaurant "Vij's" and was very intrigued by the cooking there. We ended up spending the afternoon together in downtown Ann Arbor and spent quite a long time looking at cookbooks in the original Border's Bookstore. I asked him to help me choose an Indian cookbook and he suggested "The Bombay Cafe" over all the others. I have made several recipes from the book and I like it as much today as the day I bought it!
Check out www.vijs.ca and www.zingermans.com to learn more about both of these incredible spots. Vikram and his wife have a wonderful cookbook out now and they also have a cafe/market in Vancouver called "Rangoli", where people can eat in or buy dishes to take home. Ari Weinzweig, co-founder of Zingerman's, has several books of his own published. "The Guide to Good Eating" is a wealth of information for the world of fine food.
Chicken Curry
2 small yellow onions
5 to 6 cloves garlic
1/2-inch piece ginger, peeled
2 green serrano chiles
2 medium, ripe tomatoes
1/3 c. veg oil
2 black cardamom pods
2-3 (1 inch) pieces cinnamon stick
1 or 2 bay leaves
4 to 5 whole cloves
5 to 6 whole black peppercorns
2 T. ground coriander (see note about roasting spices at home)
2 T. ground cumin (see note about roasting spices at home)
1/4 t. turmeric
1/2 to 1 t. cayenne pepper
1 1/2 t. salt
2 (2 1/2lb.) chickens, cut into 8 pieces each and skinned
Fresh cilantro, chopped, for garnish
1. Finely chop the onions in a food processor. Set aside in a separate bowl. Without rinsing the work bowl, mince ginger, garlic, and green chiles together in the food processor and set aside in a separate bowl. Again without rinsing the work bowl, puree the tomatoes and set aside.
2. Heat oil in a large saucepan and add onions. Brown over medium-high heat, stirring frequently, until they turn a deep red-brown in colour, about 12 to 14 minutes. Stir in 1 or 2 tablespoons of hot water, as needed, to arrest the browning and to make a paste.
3. Add the ginger, garlic, and chile mixture and saute to a minute or so, adding a little more water if needed to prevent sticking.
4. Add all the whole and ground spices and continue to brown for another 2 to 3 minutes.
5. Add the pureed tomatoes and their juices and cook through until the solids separate from the oil, about 5 to 6 minutes, stirring frequently. This paste is called a "masala".
6. Add the chicken pieces and brown well on medium-high heat, about 5 minutes. Add the salt and about 1/3 c. hot water. Cover and simmer for 30 to 40 minutes, or until the chicken is cooked through. Add a little more hot water if needed during cooking. The curry should have the consistency of thick gravy.
7. Serve on a warm platter, garnished with chopped cilantro.
* I like to serve my chicken curry with Basmati rice (sometimes I make a rice pulao) and a cucumber raita. I sometimes add baby spinach to my curry for an extra
* I use whatever hot peppers that happen to be on the shelves when I am doing my shopping, usually jalepeno. I have really cut back on the peppers now that the kids eat chicken curry. I still add a bit but I also don't use much cayenne, if any.
* I used to have black cardamom seeds but I haven't seen them in my kitchen for quite a while. I have made the curry without them several times and I don't really notice anything missing. However, I am sure they do add a certain something to the dish so if you can find them at a local Indian food store, be sure to include them in your dish. The green cardamom pods are not a substitute for the black ones.
* I don't necessarily use two whole chickens when I make chicken curry. At my local butcher shop, I have whole chickens cut up and I freeze the breasts for other dishes. I use the thighs and legs in the curry and I freeze the backs and wings for later on when I am making chicken stock.
* Apparently, you can buy onions that are pre-cooked just for dishes like this one. The key is to cook the onions until they are somewhat caramelized without burning them. By purchasing onions that are already to that stage, you save a lot of time and energy. I think they are available at Indian grocery stores.
* There is something magical about roasting your own spices. I have a second coffee grinder that I use only for grinding spices. Once I started roasting whole cumin and coriander seeds, I couldn't believe the difference in taste. Roasting your own spices elevates a simple dish like chicken curry to greatness. I just lightly roast the seeds in a small frying pan over medium-low heat. You will know the seeds are done because they will turn a bit darker and will start to give off a fragrant smell and sometimes even start to smoke. I quickly get them out of the pan and into the grinder. I usually light a candle and have it in the kitchen while I am roasting spices. They have a very strong smell but the taste in your cooking is so worth it! Make sure you roast enough seeds so that you have plenty to use in the recipes that will accompany the curry.
* I try to keep track of the number of whole spices I add to the pot. For example, if I add 4 whole cloves, I want to fish those four cloves out of the pot before I serve it.
For a short time, I worked at the renowned delicatessen, Zingerman's, in Ann Arbor, Michigan. One day, I happened to pop into the deli to check on the status of my working visa and one of the owner's of the deli asked me if I knew of a chef named Vikram Vij from Vancouver. Of course, was my immediate reply, and I found out that Vikram happened to be visiting the deli that very day. What a lucky coincidence, as I LOVED his restaurant "Vij's" and was very intrigued by the cooking there. We ended up spending the afternoon together in downtown Ann Arbor and spent quite a long time looking at cookbooks in the original Border's Bookstore. I asked him to help me choose an Indian cookbook and he suggested "The Bombay Cafe" over all the others. I have made several recipes from the book and I like it as much today as the day I bought it!
Check out www.vijs.ca and www.zingermans.com to learn more about both of these incredible spots. Vikram and his wife have a wonderful cookbook out now and they also have a cafe/market in Vancouver called "Rangoli", where people can eat in or buy dishes to take home. Ari Weinzweig, co-founder of Zingerman's, has several books of his own published. "The Guide to Good Eating" is a wealth of information for the world of fine food.
Chicken Curry
2 small yellow onions
5 to 6 cloves garlic
1/2-inch piece ginger, peeled
2 green serrano chiles
2 medium, ripe tomatoes
1/3 c. veg oil
2 black cardamom pods
2-3 (1 inch) pieces cinnamon stick
1 or 2 bay leaves
4 to 5 whole cloves
5 to 6 whole black peppercorns
2 T. ground coriander (see note about roasting spices at home)
2 T. ground cumin (see note about roasting spices at home)
1/4 t. turmeric
1/2 to 1 t. cayenne pepper
1 1/2 t. salt
2 (2 1/2lb.) chickens, cut into 8 pieces each and skinned
Fresh cilantro, chopped, for garnish
1. Finely chop the onions in a food processor. Set aside in a separate bowl. Without rinsing the work bowl, mince ginger, garlic, and green chiles together in the food processor and set aside in a separate bowl. Again without rinsing the work bowl, puree the tomatoes and set aside.
2. Heat oil in a large saucepan and add onions. Brown over medium-high heat, stirring frequently, until they turn a deep red-brown in colour, about 12 to 14 minutes. Stir in 1 or 2 tablespoons of hot water, as needed, to arrest the browning and to make a paste.
3. Add the ginger, garlic, and chile mixture and saute to a minute or so, adding a little more water if needed to prevent sticking.
4. Add all the whole and ground spices and continue to brown for another 2 to 3 minutes.
5. Add the pureed tomatoes and their juices and cook through until the solids separate from the oil, about 5 to 6 minutes, stirring frequently. This paste is called a "masala".
6. Add the chicken pieces and brown well on medium-high heat, about 5 minutes. Add the salt and about 1/3 c. hot water. Cover and simmer for 30 to 40 minutes, or until the chicken is cooked through. Add a little more hot water if needed during cooking. The curry should have the consistency of thick gravy.
7. Serve on a warm platter, garnished with chopped cilantro.
* I like to serve my chicken curry with Basmati rice (sometimes I make a rice pulao) and a cucumber raita. I sometimes add baby spinach to my curry for an extra
* I use whatever hot peppers that happen to be on the shelves when I am doing my shopping, usually jalepeno. I have really cut back on the peppers now that the kids eat chicken curry. I still add a bit but I also don't use much cayenne, if any.
* I used to have black cardamom seeds but I haven't seen them in my kitchen for quite a while. I have made the curry without them several times and I don't really notice anything missing. However, I am sure they do add a certain something to the dish so if you can find them at a local Indian food store, be sure to include them in your dish. The green cardamom pods are not a substitute for the black ones.
* I don't necessarily use two whole chickens when I make chicken curry. At my local butcher shop, I have whole chickens cut up and I freeze the breasts for other dishes. I use the thighs and legs in the curry and I freeze the backs and wings for later on when I am making chicken stock.
* Apparently, you can buy onions that are pre-cooked just for dishes like this one. The key is to cook the onions until they are somewhat caramelized without burning them. By purchasing onions that are already to that stage, you save a lot of time and energy. I think they are available at Indian grocery stores.
* There is something magical about roasting your own spices. I have a second coffee grinder that I use only for grinding spices. Once I started roasting whole cumin and coriander seeds, I couldn't believe the difference in taste. Roasting your own spices elevates a simple dish like chicken curry to greatness. I just lightly roast the seeds in a small frying pan over medium-low heat. You will know the seeds are done because they will turn a bit darker and will start to give off a fragrant smell and sometimes even start to smoke. I quickly get them out of the pan and into the grinder. I usually light a candle and have it in the kitchen while I am roasting spices. They have a very strong smell but the taste in your cooking is so worth it! Make sure you roast enough seeds so that you have plenty to use in the recipes that will accompany the curry.
* I try to keep track of the number of whole spices I add to the pot. For example, if I add 4 whole cloves, I want to fish those four cloves out of the pot before I serve it.
Wednesday, October 10, 2007
Eggs Benedict
Let me introduce you to Mr. Cogburn. He is the rooster that lives on the hobby farm where we buy our eggs. He shares the farm with a dog, a cat or two, a handful of white geese, some bee hives, and fifty hens, give or take. Mr. Cogburn spends his days roaming the yard and gardens at Farmer Jones' house. We have been buying our eggs and honey there for almost 5 years now, but it wasn't until this summer that I started to question Farmer Jones about his chickens.
Farmer Jones has raised chickens for many years and he is always happy to talk about the flock. I have learned a lot about chickens and good eggs from him and I would like to share it with you. The hens are kept in a small barn/shed building with a little chicken door that leads to a fenced in pen. The hens are free to go in and out whenever they please. The hens are fed only a pure chicken feed with no hormones, antibiotics, etc. They also eat vegetables and scraps from the Jones' garden. They LOVE swiss chard but surprisingly, don't like apples (unfortunately, because there is a huge apple tree close their pen).
Last week, Farmer Jones explained to me that now he leaves the lights on for the chickens until about 7:30pm. Some industrial chicken farms leave the lights on up to 23 hours a day. As long as the lights are on, chickens will keep eating and keep laying eggs. These chickens burn out much quicker and are undoubtedly stressed due to lack of rest. I believe that his hens are well-rested and happy. They really do lay beautiful, delicious eggs. Apparently, his hens will only lay an egg when they are at the perch. In over-crowded chicken barns, hens have no choice but to be laying eggs wherever they are standing. Chickens will lay good eggs consistently for about 3 years, if they are kept in humane conditions. The chickens that he has right now are about two years old and going strong.
Mr. Cogburn, handsome rooster that he is, was supposed to have been a hen. When Farmer Jones realized that he was a rooster, he kept him anyway. Turns out, the hens don't need a rooster around to lay eggs and I don't think there is any "chicken husbandry" going on either. He isn't allowed to go into the same area with the chickens because they gang up on him and pull his tail feathers out. In the picture, you can see that he doesn't have the usual tail plumage that most roosters normally would have.
You might be wondering why I seem to be obsessed with chickens and eggs. It was no accident that I called my baking business "The Good Egg"! Once you have tried an egg that has a yolk the colour of an orange, you will never go back. Speaking of yolks, the colour of them depends on what the hens are eating and the time of year. The best eggs I have ever eaten had yolks so orange, it surprised me every time I cracked one open. You can also tell if an egg is fresh by a yolk that sits up high and round.
This recipe for Eggs Benedict comes from one of my old stand-by cookbooks, "The Complete Canadian Living Cookbook". The only thing you really need a recipe for is the hollandaise sauce. This one is so easy and so good, I usually make a double batch just in case I become over-zealous checking the seasoning... There was one weekend that I was with my family at our friend's farm near Owen Sound. I made the hollandaise sauce and then realized that I didn't have enough eggs to poach for everyone. I sent my Dad & Sister out to find eggs (not easy on a Sunday morning in rural Ontario). They came back and said that they hadn't found any and that we would just have to have one egg each, instead of two. Unfortunately, while they were gone, I had tasted the sauce too many times and I had to use the rest of the eggs to make more sauce. They weren't pleased. I sent them back out to try again and in the end, we had a wonderful breakfast!
Eggs Benedict
4 English muffins, halved and toasted
8 thin slices ham
8 eggs, poached*
Hollandaise Sauce:
4 egg yolks
1/4 c. water
1/4 t. pepper
1/4 c. butter, softened
2 t. fresh lemon juice
Fresh chives, chopped (optional) (I love fresh chives mixed right into the sauce)
In a small heavy saucepan, whisk together egg yolks, water and pepper; cook, whisking, over medium-low heat for about 5 minutes or until pale and thick enough to coat back of spoon. Remove from heat. Whisk in butter and lemon juice.
Top each muffin half with 1 ham slice and 1 poached egg; spoon 2 T. of the sauce over top. Garnish with tomato wedges and chives, if using.
*I recently read about an idea for poaching eggs. I don't have an egg poaching pan (with little egg cups that fit into a special pan. I usually poach eggs right in the water but this has had mixed results for me. I read somewhere about cracking the eggs into individual greased ramekins and then setting those into a pan of boiling water. Cover and cook until slightly firm. Run a knife around the edge of the eggs and they pop out perfect every time. There are also microwave egg poachers out there but I have never tried those before.
*You could skip the ham and saute some spinach in butter for Eggs Florentine.
Farmer Jones has raised chickens for many years and he is always happy to talk about the flock. I have learned a lot about chickens and good eggs from him and I would like to share it with you. The hens are kept in a small barn/shed building with a little chicken door that leads to a fenced in pen. The hens are free to go in and out whenever they please. The hens are fed only a pure chicken feed with no hormones, antibiotics, etc. They also eat vegetables and scraps from the Jones' garden. They LOVE swiss chard but surprisingly, don't like apples (unfortunately, because there is a huge apple tree close their pen).
Last week, Farmer Jones explained to me that now he leaves the lights on for the chickens until about 7:30pm. Some industrial chicken farms leave the lights on up to 23 hours a day. As long as the lights are on, chickens will keep eating and keep laying eggs. These chickens burn out much quicker and are undoubtedly stressed due to lack of rest. I believe that his hens are well-rested and happy. They really do lay beautiful, delicious eggs. Apparently, his hens will only lay an egg when they are at the perch. In over-crowded chicken barns, hens have no choice but to be laying eggs wherever they are standing. Chickens will lay good eggs consistently for about 3 years, if they are kept in humane conditions. The chickens that he has right now are about two years old and going strong.Mr. Cogburn, handsome rooster that he is, was supposed to have been a hen. When Farmer Jones realized that he was a rooster, he kept him anyway. Turns out, the hens don't need a rooster around to lay eggs and I don't think there is any "chicken husbandry" going on either. He isn't allowed to go into the same area with the chickens because they gang up on him and pull his tail feathers out. In the picture, you can see that he doesn't have the usual tail plumage that most roosters normally would have.
You might be wondering why I seem to be obsessed with chickens and eggs. It was no accident that I called my baking business "The Good Egg"! Once you have tried an egg that has a yolk the colour of an orange, you will never go back. Speaking of yolks, the colour of them depends on what the hens are eating and the time of year. The best eggs I have ever eaten had yolks so orange, it surprised me every time I cracked one open. You can also tell if an egg is fresh by a yolk that sits up high and round.
This recipe for Eggs Benedict comes from one of my old stand-by cookbooks, "The Complete Canadian Living Cookbook". The only thing you really need a recipe for is the hollandaise sauce. This one is so easy and so good, I usually make a double batch just in case I become over-zealous checking the seasoning... There was one weekend that I was with my family at our friend's farm near Owen Sound. I made the hollandaise sauce and then realized that I didn't have enough eggs to poach for everyone. I sent my Dad & Sister out to find eggs (not easy on a Sunday morning in rural Ontario). They came back and said that they hadn't found any and that we would just have to have one egg each, instead of two. Unfortunately, while they were gone, I had tasted the sauce too many times and I had to use the rest of the eggs to make more sauce. They weren't pleased. I sent them back out to try again and in the end, we had a wonderful breakfast!
Eggs Benedict
4 English muffins, halved and toasted
8 thin slices ham
8 eggs, poached*
Hollandaise Sauce:
4 egg yolks
1/4 c. water
1/4 t. pepper
1/4 c. butter, softened
2 t. fresh lemon juice
Fresh chives, chopped (optional) (I love fresh chives mixed right into the sauce)
In a small heavy saucepan, whisk together egg yolks, water and pepper; cook, whisking, over medium-low heat for about 5 minutes or until pale and thick enough to coat back of spoon. Remove from heat. Whisk in butter and lemon juice.
Top each muffin half with 1 ham slice and 1 poached egg; spoon 2 T. of the sauce over top. Garnish with tomato wedges and chives, if using.
*I recently read about an idea for poaching eggs. I don't have an egg poaching pan (with little egg cups that fit into a special pan. I usually poach eggs right in the water but this has had mixed results for me. I read somewhere about cracking the eggs into individual greased ramekins and then setting those into a pan of boiling water. Cover and cook until slightly firm. Run a knife around the edge of the eggs and they pop out perfect every time. There are also microwave egg poachers out there but I have never tried those before.
*You could skip the ham and saute some spinach in butter for Eggs Florentine.
Thursday, October 4, 2007
Pumpkin Cheesecake
One of the most lucrative business ideas I have ever had was baking cheesecakes. I would ask my Dad to pick up the three pound bricks of cream cheese and the remaining ingredients were readily available from my Mom's kitchen. I charged $20 for a large cheesecake and made a 100% profit. This turned out to be quite a joke, almost as funny as some of those cheesecakes that I sent out into the world. They may have tasted good but the final presentation left a lot to be desired. I recently saw a picture of one of my cheesecakes that had been in the local paper. If wearing a hand-me-down blazer from my Grandma wasn't bad enough, the cheesecake was mangled around the edges and parts were brown and parts were creamy white. I must have been completely oblivious to the mess in front of me because I looked proud as punch holding the cheesecake up for the camera!
Since those days, I have mastered the art of cheesecake making and this pumpkin cheesecake recipe is my favourite. The recipe comes from "The Rose & Thistle Tea Room Cookbook" from Kingsville, Ontario. Rumour has it that the cookbook has recently been updated and re-released. I haven't verified that yet, and they definitely aren't selling it at Chapters.
This weekend, I am baking desserts for my cousin Beth's engagement party. There will be three pumpkin cheesecakes, three maple praline cheesecakes, two prize-winning pumpkin pies, and a triple pear mascarpone mousse cake (like the lemon cake but with pear, in different forms, throughout the cake - scrumptious!). Beth's fiance has a weakness for all things pumpkin and I am determined not to disappoint!
A few tips about making a beautiful cheesecake. Trace the bottom of the spring form pan onto a piece of parchment paper. Cut that out and then cut out strips of parchment paper to line the sides of the pan. I dab soft butter around the sides of the spring form pan to hold the pieces in place and fit the circle of parchment into the bottom. Make sure that your cream cheese has been warming up on the counter for a while before this. If the cream cheese isn't warm, you will still be able to see lumps even after it has finished baking.
Some people feel as though they have failed if their cheesecake splits. I don't have a problem with a split here or there; you know it must be homemade if it isn't perfect. However, there are a couple of tricks you can try to avoid a split. Place a pan of hot water on the bottom shelf of the oven before you put the cheesecake in to bake. The steam helps keep the cheesecake from splitting - sometimes. After the cheesecake is finished baking, turn the oven off and leave the cheesecake in the oven for 15 minutes or so. At this point, you could open the oven door and let the cheesecake continue slowly cooling off. Also, avoid opening the oven during the cooking time. Nothing is guaranteed to work but these tricks may help.
Pumpkin Cheesecake
Crumb Crust:
1 1/2 c. graham cracker crumbs
1/3 c. butter, melted
3 T. sugar
1/2 t. cinnamon, optional
Melt butter. Add the other ingredients and mix well. Press into the bottom of a prepared 10 inch (25 cm) spring form pan. If you wish, you can make a crust on the sides too - but messy and not necessary. *I like to bake mine for about 5 minutes before I put anything into it. Be careful not to forget it in the oven if you do this!
Pumpkin Cheesecake:
1 1/2 lbs. cream cheese, room temperature (3 - 8oz. pkgs)
1 c. white sugar
3 large eggs
1 egg yolk
1 - 16oz. can pure pumpkin
1 c. whipping cream
2 t. pure vanilla
1 1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. allspice
1 t. ground ginger
1. Preheat oven to 425 degrees. Beat cream cheese in a large bowl with hand mixer (or whips up beautifully in Kitchenaid mixer with paddle attachment) until light & fluffy. Continue beating and add sugar.
2. Beat in eggs and yolk one at a time, beating well after each and scraping down the sides as you go along. Add vanilla and spices.
3. Stir in pumpkin and whipped cream.
4. Bake at 425 for 15 minutes. Lower the heat to 300 degrees and bake approximately 45 minutes more until set. Turn off oven and leave additional 15 minutes in oven. Serve cooled with whipped cream.
Since those days, I have mastered the art of cheesecake making and this pumpkin cheesecake recipe is my favourite. The recipe comes from "The Rose & Thistle Tea Room Cookbook" from Kingsville, Ontario. Rumour has it that the cookbook has recently been updated and re-released. I haven't verified that yet, and they definitely aren't selling it at Chapters.
This weekend, I am baking desserts for my cousin Beth's engagement party. There will be three pumpkin cheesecakes, three maple praline cheesecakes, two prize-winning pumpkin pies, and a triple pear mascarpone mousse cake (like the lemon cake but with pear, in different forms, throughout the cake - scrumptious!). Beth's fiance has a weakness for all things pumpkin and I am determined not to disappoint!
A few tips about making a beautiful cheesecake. Trace the bottom of the spring form pan onto a piece of parchment paper. Cut that out and then cut out strips of parchment paper to line the sides of the pan. I dab soft butter around the sides of the spring form pan to hold the pieces in place and fit the circle of parchment into the bottom. Make sure that your cream cheese has been warming up on the counter for a while before this. If the cream cheese isn't warm, you will still be able to see lumps even after it has finished baking.
Some people feel as though they have failed if their cheesecake splits. I don't have a problem with a split here or there; you know it must be homemade if it isn't perfect. However, there are a couple of tricks you can try to avoid a split. Place a pan of hot water on the bottom shelf of the oven before you put the cheesecake in to bake. The steam helps keep the cheesecake from splitting - sometimes. After the cheesecake is finished baking, turn the oven off and leave the cheesecake in the oven for 15 minutes or so. At this point, you could open the oven door and let the cheesecake continue slowly cooling off. Also, avoid opening the oven during the cooking time. Nothing is guaranteed to work but these tricks may help.
Pumpkin Cheesecake
Crumb Crust:
1 1/2 c. graham cracker crumbs
1/3 c. butter, melted
3 T. sugar
1/2 t. cinnamon, optional
Melt butter. Add the other ingredients and mix well. Press into the bottom of a prepared 10 inch (25 cm) spring form pan. If you wish, you can make a crust on the sides too - but messy and not necessary. *I like to bake mine for about 5 minutes before I put anything into it. Be careful not to forget it in the oven if you do this!
Pumpkin Cheesecake:
1 1/2 lbs. cream cheese, room temperature (3 - 8oz. pkgs)
1 c. white sugar
3 large eggs
1 egg yolk
1 - 16oz. can pure pumpkin
1 c. whipping cream
2 t. pure vanilla
1 1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. allspice
1 t. ground ginger
1. Preheat oven to 425 degrees. Beat cream cheese in a large bowl with hand mixer (or whips up beautifully in Kitchenaid mixer with paddle attachment) until light & fluffy. Continue beating and add sugar.
2. Beat in eggs and yolk one at a time, beating well after each and scraping down the sides as you go along. Add vanilla and spices.
3. Stir in pumpkin and whipped cream.
4. Bake at 425 for 15 minutes. Lower the heat to 300 degrees and bake approximately 45 minutes more until set. Turn off oven and leave additional 15 minutes in oven. Serve cooled with whipped cream.
Tuesday, October 2, 2007
Sweet Potato Casserole
With Thanksgiving coming up this weekend, I have been thinking about recipes from years past that would be good to pass on. My mind kept coming back to sweet potatoes so I pulled out the cookbook, "Southern Elegance: A Collection of the Best of Carolina Cuisine" by the Junior League of Gaston County, North Carolina.
Fresh out of high school, I ended up spending a semester at a community college just west of Knoxville, Tennessee. The autumn season seemed to go on forever down there and the food was perfectly suited for it. I remember driving from Tennessee to my Aunt Carolyn's farm near Boone, North Carolina. The colours of the trees were spectacular and the bright blue of the sky and warm sunshine made it a weekend I will never forget. I spent hours going through all of Aunt Carolyn's cookbooks and copying out any recipes that caught my eye. I believe I bought the "Southern Elegance" cookbook on that weekend trip.
This dish is almost more dessert than savoury vegetable dish, but for Thanksgiving it seems to satisfy everyone. The top should harden in the oven and the contrast of a crispy top and a soft inside is delicious!
Sweet Potato Casserole
Potato Mixture:
2 c. cooked sweet potatoes (I would use up to 3 cups)
1 c. sugar
2 eggs
2 t. flour
1 t. butternut flavoring (never heard of it and don't bother!)
1/3 c. butter, melted
1/2 t. salt
1 t. vanilla
1 t. milk
1 t. to 1 T. sherry (optional and I have never used it in this recipe)
Topping:
1 c. pecans, chopped
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
Mix together all the ingredients for the potato mixture and pour it into a greased baking dish (a loaf pan works well). Mix together topping ingredients and place on top of potato mixture and cook for 35 minutes or so at 350 degrees.
*To cook the sweet potatoes, I would bake them in the oven for an hour or so at 350 degrees. After they cool off, peel them and mash them.
*The original recipe calls for margarine but I only use butter. Speaking of butter.... A couple of weeks ago, my Dad & I made a quick trip over to Detroit. He took me to Sam's Club (like Costco) where he buys a few items in bulk, including butter. I have looked down my nose at him for buying that butter several times, claiming that Canadian butter tastes better, among other reasons. I have no basis for this opinion, I just like to go against what my Dad says sometimes! That morning however, I couldn't resist when I saw 4 pounds of unsalted butter for $8 (US or Canadian, take your pick). I grabbed two packs and my Dad also grabbed two packs, one for them and one for their neighbour, Auntie Carol. We pulled up at Customs, and didn't think we had anything to worry about. I handed the woman our receipts and she asked us the usual questions about alcohol and tobacco. Then she looked me in the eye and said, "I think you are over your butter limit. How many pounds do you have?" I waited for her to smile to show me she was joking. "Sixteen pounds." The smile never came and she was soon on the phone trying to find out what the "butter limit" was. I was in tears I was laughing so hard under my breath. Sixteen pounds does sound like a lot. She was unsuccessful tracking down the amount of butter allowed into Canada per person, so she gave us a warning. It will be a long time before we will actually NEED any more butter from Detroit and from now on, I will just stick to my $4-$5 per pound Canadian butter. No chance of having the car impounded!
Fresh out of high school, I ended up spending a semester at a community college just west of Knoxville, Tennessee. The autumn season seemed to go on forever down there and the food was perfectly suited for it. I remember driving from Tennessee to my Aunt Carolyn's farm near Boone, North Carolina. The colours of the trees were spectacular and the bright blue of the sky and warm sunshine made it a weekend I will never forget. I spent hours going through all of Aunt Carolyn's cookbooks and copying out any recipes that caught my eye. I believe I bought the "Southern Elegance" cookbook on that weekend trip.
This dish is almost more dessert than savoury vegetable dish, but for Thanksgiving it seems to satisfy everyone. The top should harden in the oven and the contrast of a crispy top and a soft inside is delicious!
Sweet Potato Casserole
Potato Mixture:
2 c. cooked sweet potatoes (I would use up to 3 cups)
1 c. sugar
2 eggs
2 t. flour
1 t. butternut flavoring (never heard of it and don't bother!)
1/3 c. butter, melted
1/2 t. salt
1 t. vanilla
1 t. milk
1 t. to 1 T. sherry (optional and I have never used it in this recipe)
Topping:
1 c. pecans, chopped
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
Mix together all the ingredients for the potato mixture and pour it into a greased baking dish (a loaf pan works well). Mix together topping ingredients and place on top of potato mixture and cook for 35 minutes or so at 350 degrees.
*To cook the sweet potatoes, I would bake them in the oven for an hour or so at 350 degrees. After they cool off, peel them and mash them.
*The original recipe calls for margarine but I only use butter. Speaking of butter.... A couple of weeks ago, my Dad & I made a quick trip over to Detroit. He took me to Sam's Club (like Costco) where he buys a few items in bulk, including butter. I have looked down my nose at him for buying that butter several times, claiming that Canadian butter tastes better, among other reasons. I have no basis for this opinion, I just like to go against what my Dad says sometimes! That morning however, I couldn't resist when I saw 4 pounds of unsalted butter for $8 (US or Canadian, take your pick). I grabbed two packs and my Dad also grabbed two packs, one for them and one for their neighbour, Auntie Carol. We pulled up at Customs, and didn't think we had anything to worry about. I handed the woman our receipts and she asked us the usual questions about alcohol and tobacco. Then she looked me in the eye and said, "I think you are over your butter limit. How many pounds do you have?" I waited for her to smile to show me she was joking. "Sixteen pounds." The smile never came and she was soon on the phone trying to find out what the "butter limit" was. I was in tears I was laughing so hard under my breath. Sixteen pounds does sound like a lot. She was unsuccessful tracking down the amount of butter allowed into Canada per person, so she gave us a warning. It will be a long time before we will actually NEED any more butter from Detroit and from now on, I will just stick to my $4-$5 per pound Canadian butter. No chance of having the car impounded!
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