Recipe Included


I love the fragrance of tumeric, cumin, coriander, and ginger wafting through the kitchen.  It means there is something exotic on the menu.  And this week it is a wonderfully spicy dish from Madjur Jaffrey our March Chef for I Heart Cooking Clubs.

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shrimp with zucchinis

3/4 lb shrimp, thawed and peeled

2 medium zucchini, Julienned

5 tablespoons vegetable oil

6 cloves garlic, peeled and very finely chopped

3 small canned tomatoes, finely chopped plus 1/2 cup of the tomato liquid

1 cup finely chopped fresh coriander

1 fresh hot green chile, finely chopped

1/2 teaspoon ground turmeric

1 1/2 teaspoons ground cumin seeds

1/4 teaspoon cayenne

1 teaspoon very finely grated fresh ginger

1 tablespoon lemon juice

 Put the zucchini strips in a bowl and sprinkle them with 1/4 teaspoon salt. Mix and set aside for 30 to 40 minutes. Then drain and pat dry.

Put the shrimp on paper towels and dry.

Heat the oil in frying pan over medium-high heat. When hot, put in the garlic and fry until medium brown.  Add the rest of the ingredients, except the shrimp and cook until just mixed.  Add the shrimp, cover,  and cook until the shrimp are opaque. About 3 – 4 minutes.

Uncover and let the liquid cook, if there is any, until you have a nice thick sauce.

You can serve over rice.

This was delicious.  Full of flavor even though I left out the hot chili.  As usual, I cut the recipe in half except for the spices.  You can never have enough spice!

The recipe is from Madjur’s Indian Cooking page 118.

There’s more of Madjur on the IHCC page.

April!  Time for another less used cookbook to hit the spotlight.  This month for Cookbook Countdown I am cooking through Thomas Keller’s ad hot at home .  I have had this book since 2011 when it was recommended by a good friend and fellow cook/baker.  I have made only two things from it:  meatballs with pappardelle and scallion potato cakes. Both were good but then I put the book away and haven’t opened it much since.  Big Mistake!  There are some wonderful recipes in it.  It is, therefore, a perfect candidate for the 4th {my third} month of Cookbook Countdown.  ENJOY!!

I started with something simple – Buttermilk Biscuits.  I have been using Dorie’s  Basic Biscuit recipe forever so it was time for something different.  Good Call!  There were buttery (2 sticks of butter)!  And flaky.  And delicious!  Enough butter IN the biscuit you don’t really need any butter ON the biscuit.  Yeah, RIGHT!!!

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Keller says to cut them 2 1/2″ and you would end up with 12 biscuits about 3/4″ high.  I patted mine to 1/2 inch and ended up with 12 for only 1/2 of the recipe.  I knew I didn’t need lots of biscuits hanging around and thought 6 would be perfect.  Ah, well… Not going to toss them:)

    2 cups each: self-raising cake & pastry flour, all-purpose flour

    1 tbsp + 1 tsp kosher salt

    1 tbsp baking powder

    1 tsp baking soda

    1 cup (1/2 lb/225 g) unsalted butter, cut into 1-tablespoon pieces, frozen

    1-1/2 cups buttermilk + 2 tbsp for brushing

    2 tbsp unsalted butter, melted, for brushing (optional)

DIRECTIONS

In bowl of food processor, combine two flours, salt, baking powder and baking soda. Pulse several times to blend. Add frozen butter. Pulse until pieces are size of peas. Don’t over process or let dough come together.

Transfer flour mixture to large bowl. Make well in center. Pour in 1-1/2 cups buttermilk. Stir and lift mixture with wooden spoon, gently working flour into buttermilk. Dough should begin to come together but not form solid mass or biscuits may be tough. Turn dough out onto lightly-floured surface. Pat into 3/4-inch rectangle, about 9 inches by 13 inches.

Using 2-1/2-inch round cutter (or bottom of glass), cut out biscuits. Dough trimmings can be gently pushed together, patted out and cut one more time.

Place biscuits, 1-inch apart, on parchment-lined baking sheets. Brush tops with remaining 2 tablespoons buttermilk.

Bake in preheated 425F oven 15 to 18 minutes, rotating pans halfway through, until golden. If desired, brush with melted butter. Serve warm. Makes 12 – 18.

Now I have two perfect biscuit recipes.  THAT could be a dangerous thing.

This recipe, which appeared in the Toronto Star newspaper, is a little different from the one on page 274 of ad hoc but I like that it adds an extra bit of salt.  Everything else is the same.

 “I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Each month “Louisiana Cookin'” chooses a recipe from a reader to include in the magazine. In the August/September 2012 issue this one from Claudius Whitmeyer was featured in reader’s recipe

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One thing I always have in the freezer is shrimp. Not hard to believe since shrimp is my fave seafood. Usually Louisiana Shrimp and wild caught. They have the best flavor. I cook with shrimp year round. Only the type of dish changes with the season depending on whether we want something filling and warming or light and fresh. THIS dish fits that light and fresh category.

    3 tablespoons flour
    1 teaspoon celery flakes
    1/2 teaspoon Creole seasoning {I used Tony’s}
    1/2 teaspoon garlic powder
    1/2 pound small Louisiana shrimp, peeled, rinsed, and patted dry
    3 1/2 tablespoons olive oil
    1 tablespoon butter
    1/2 cup sliced purple onion
    1 large dove garlic, sliced thin
    5 green onions, chopped about 1/4-inch (green ends only)
    1 rib celery, chopped about %-inch
    2 mini carrots, julienned
    Chicken, shrimp, or seafood broth, as needed for deglazing
    3 cups cold precooked rice

Preheat oven to 200°. Combine first 4 ingredients in a mixing bowl. Toss shrimp in flour mixture to lightly coat.

In a large skillet, heat olive·oil and butter over medium heat, and add purple onion. Cook until almost brown, then·add garlic. After about 2 minutes remove onions and garlic from pan and set aside.

In same skillet, saute shrimp, turning only once. When just done, combine shrimp with onions and garlic, and place in warm oven. In same skillet, cook green onion, celery, and carrots about 2 minutes. Deglaze skillet with a small amount of broth. Add rice to vegetable mixture, and heat everything through.
Mound a serving of rice on each plate, and top with shrimp/onion mixture.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.

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Or so says Kermit. So many bad thoughts associated with green when it comes to food. Or at least for some. Green veggies are just a no-no! I have to admit I have not always been a green veggie lover, or veggie love period. But that has changed. These days I eat a lot of things I didn’t used to eat – okra, squash, squirrel. And there are some I still don’t – Brussels sprouts, avocado, any pea. But one I have added to my yes list is zucchini. I have learned to love it. We grow it in the garden so I am always looking for new ways to fix it.

Like these ZUCCHINI PARMESAN CRISPS from Ellie Krieger.

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Basically it is slices of zucchini that have been tossed with olive oil and then dredged in a mix of grated Parm, bread crumbs and a little salt and pepper.  Easy!

Bake for about 20 – 25 minutes at 450 degrees and you have a nice tasty treat. They are only 105 calories and 6 g of fat for 1/2 of a medium zucchini.  Ellie said to bake until they are crispy and brown. They were crispy on the outside and soft on the inside.  Perfect!

I would make a small change.  I would probably use  a little more Parm and maybe, maybe, a little Seasoned Salt rather than plain.  (Tony’s maybe!)

The recipe is on page 251 of Ellie’s The Food You Crave.  It’s also HERE!

This weeks theme for I Heart Cooking Clubs, in keeping with St. Patrick’s day, is GREEN EATING!

 

I still have butternut squash left.  We stored it in the ‘root cellar’ aka BARN and it is still sweet and tasty.  But we are tired of eating the same ol’ same ol’ so I needed a new recipe to use up the squash.  There aren’t many recipes out there for butternut squash bread.  After looking at pumpkin breads and banana breads and zucchini breads I still had found nothing that would do.  So I made up my own.

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    3/4 cup AP flour
    3/4 cup Whole Wheat flour
    1 tsp baking soda
    1/2 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp nutmeg
    1/4 tsp allspice
    1/4 tsp salt
    1 cup roasted butternut squash
    2/3 cup honey
    1/2 cup (Splenda) optional
    1/3 canola oil
    2 large eggs
    1 large egg white
    2/3 cup rolled oats.

Preheat oven to 350. Spray a 9′ x 5″ or an 8″ x 8″ square pan with cooking spray.

Bake the butternut squash at 350 until it is soft. Let it cool. Cut in half, remove seeds, and scrape the meat out of the shells. I partially mashed mine up so I would have some nice chunks in the breadbut you can puree it if you like.
Mix together the flours, baking soada, baking powder, cinnamon, hutmeg, allspice and salt in a large bowl. In another large bowl mix together the honey, oil, eggs, butternut squash, and egg white until they are well combined.
Add the dry ingredients to the squash mix. Mix til just combined.

Pour batter into the pan. If using the 9′ x 5′ bake for 50 – 60 minutes. If using an 8″ x 8″ pan bake for 30 minutes or until the center is done and a knife comes out clean.

Cool in pan for 15 minutes. Remove to a wire rack and cool completely before slicing.

I added the Splenda to add a touch more sweetness. This is a nice little cake and bakes up quickly in a 8″ x 8″ pan for a nice snack.

Thank goodness for leap year 2016!  It means one more day of February and one more day to add another recipe from Perelman’s Smitten Kitchen cookbook.  I knew I wanted to make one more dish but I was going to be gone all weekend.  As luck would have it I came home a little early and in time to cook again with Deb.

While I was out of town I visited my fave Vietnamese grocery and found a huge, HUGE, bag of fresh oyster mushrooms.  I always love browsing in  Vinh Phat Market.  So many wonderful flavors and spices and noodles and other foods that I cannot find in Podunk, USA.

While I had planned to make the eggplant and three cheese calzone these ‘shrooms swayed me toward the tart instead.

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For the crust:

  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ cup yellow cornmeal
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into ½ inch pieces
  • 1 large egg
For the filling:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 medium shallots, thinly sliced {I used 1/4 of a medium yellow onion.}
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • ½ pound cremini mushrooms, thinly sliced
  • 1 pound assorted wild mushrooms (such as shiitake or oyster), torn into small pieces*
  • 1 teaspoon salt, divided
  • freshly ground pepper, to taste
  • ¼ cup mascarpone cheese, room temperature
  • ¼ cup milk
  • 2 large eggs
  • ½ cup freshly grated Provolone cheese  {Gruyere would be good here, too.}
  • ¼ cup freshly grated Parmesan cheese

Crust:  Put  the flour, cornmeal and salt to the bowl of a food processor. Add in the butter. Pulse until the butter is the size of tiny peas. Add the egg and process until the dough starts to clump together (it will look like wet sand). Dump the dough onto a floured surface and use your hands to bring it together. Roll out the dough to a 12-inch circle Transfer the dough to a 9-inch tart pan and press the dough against the bottom and sides. Remove the excess dough from the top. Place the tart pan on a baking sheet and put in the freezer until firm, about 30 minutes.  By doing this you don’t need to prebake and the crust will not be soggy.

Filling:  set a large skillet over medium heat. Add the olive oil and butter. When the butter is melted, add the shallots. Cook, stirring occasionally, for about 2 to 3 minutes, until soft. Add in the garlic and thyme and cook for 30 seconds, until fragrant. Increase the heat to medium high and add in the mushrooms (if the mushrooms won’t all fit in your skillet, add as many as you can and as they cook down you’ll be able to add more to the pan). Cook for about 9 to 10 minutes, stirring occasionally, until the mushrooms are tender and the liquid has evaporated. Stir in ½ teaspoon salt and pepper (to taste). Transfer to a plate to cool.

In a medium bowl, add the mascarpone. Slowly pour in the milk and whisk until the mixture is smooth. Whisk in the eggs. Add in the Provolone and Parmesan and remaining ½ teaspoon salt. Add in the cooled mushrooms and mix to combine.

Carefully pour the mixture into the tart shell. Bake for 35 to 40 minutes, until slightly puffed and lightly golden brown on the top (if you insert the tip of a small knife into the center, it should not release any wet custard). Let the tart cool for at least 10 minutes before removing from the pan to serve. Serve warm or at room temperature.  (Better at room temp rather than just out of the oven.)

I made two changes.  After coming home from the store I realized I had forgotten the Mascarpone.  I didn’t really want to drive to the store again so I found a substitute recipe for it (especially since I only needed 1/4 cup).  It worked surprisingly well. I also couldn’t find grated Provolone so I simply lined the tart crust with slices of Provolone.  Still lots of flavor in each bite. And there was melted cheese on the bottom.

This was SOOO good.  Lots of flavor in the filling.  I think when I make it again I will add some Parmesan to the crust as well.  Or maybe some Asiago.  Or some Romano.  The crust was kind of bland.  But I liked the extra texture the cornmeal added.  I think adding some cheese would simply enhance the flavor of the overall tart.  If you love ‘shrooms you really need to make this!

I made the whole amount of the recipe and had enough for the rectangular tart and a 4″ mini.

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Thanks to Cook Book Countdown I have made 4 more of Deb’s recipes.  Now, about the other 15….

The recipe is from Smitten Kitchen by deb Perelman  (page 95).  I also found the recipe on line at cook nourish bliss.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2) Foray.

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Cool weather means soup.  Unfortunately we haven’t had much cool weather this winter. We have had a non-winter winter.  UGH!!  But I do love soup and when I saw this lovely one from Madjur Jaffrey I knew I had to make it.  It was delicious, NOT photogenic, but delicious.

Chicken Mulligatawny Soup

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This is one of those dishes inspired by Anglo-Indian communities 300 years ago.  A soup with all the Indian spices and ingredients but served at the beginning of the meal rather than as a meal.  The name, mulligatawny, means pepper water. 

The base is pureed red lentils and contains potatoes and chicken along with several wonderful spices.

      I cup red split lentils 5 cups chicken stock
      1/2 tsp ground tumeric
      1 medium  potato
      5 cloves garlic, peeled
      1 1/2″ cibe ginger, peeled and coarsely grated
      1 1/4 cups water
      1 large boneless chicken breast or thigh (2)
      1 1/4 tsp salt, divided
      Freshly ground black pepper
      3 TBS vegetable oil
      1 tsp ground cumin
      1 tsp ground coriander
      1/8 – 1/4 tsp cayenne
      About 1 TBS lemon juice

Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
While soup is simmering, peel potatoes (I leave skins on) and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
Put garlic and ginger in electric blender or food processor with 9 TBS water and blend into a smooth paste.
Remove all fat from chicken and cut into 1/2 in dice. Put chicken in a bowl. Sprinkle 1/2 tsp of the salt and some pepper over it and toss t omix.
After the soup has cooked for 60 minutes total, puree. Add remaining 2 tsp salt and mix.
Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add the garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until psice mixture is slightly browned and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes, until the chicken pieces become opaque. Add 16 oz of water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to the puree’d soup and add lemon juice. Taste for seasoning. Simmer soup very gently for another 2 minutes.  IF too thick thin with stock.

I served mine with some Basmati rice on the side and it added enough to make it a very filling meal all by itself.

Delicious.  It was plenty for me for 3 meals for lunch.  Definitely a repeat – often!

The recipe is from Jaffrey’s  Indian Cooking page 39.

What else is on the PotLuck table this week?  Check it out at I Heart Cooking Club.

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