Sunday, September 08, 2013

Curry Sauces and a Curry spice blend

Ethiopian Curry from the CIA

Grind these items for use in dishes with grains. Mix with things like: garlic, onion, ginger, fresh basil, oregano, butter and chicken stock.

Cinnamon 1-inch piece
Fenugreek seed 1 1/2 tsp.
Cumin seeds 1 tsp.
Cardamon seeds 1/2 tsp.
Tumeric, ground 1/4 tsp.
Nutmeg, ground 1/8 tsp.
Cloves, whole 1 each.

Curry Sauce

8 Onion, chop
1/3 c. Cumin, Tumeric, Coriander, Chili Powder
24 cloves of Garlic
1 whole Ginger, slice
2 pieces Lemongrass

Simmer 5-10 minutes, Add:
Zest of 3 Lemons
1 tsp. each Salt and Pepper

Simmer again 5+ minutes, adding water if needed.

Add 9 cans of coconut milk and boil on medium high heat.
Puree and strain.

Red Curry Paste
Makes 1 cup
Good for use in Asian cooking.

12 each Dried red chili peppers, approx. 2-3" each

1 New Mexico or California chili peppers. Stemmed and cut into several pieces.
1 Tbsp. Coriander seeds
1 tsp. Cumin seeds
1/2 tsp. white Peppecorn
4 Tbsp. Garlic, thinly sliced
3 Tbsp. Shallots, thinly sliced
2 Tbsp. Lemongrass, thinly sliced
1 Tbsp. Galangal, finely chopped
1 tsp. Lime zest- finely chopped, kaffir pref.,
1 Tbsp. Cilantro root, finely chopped
1 tsp. Thai shrimp paste
2 tsp. Paprika
1 tsp. Salt

1st, soak the chili peppers in hot water for about 15 minutes. Remove from water and set aside.
Next, in a small skillet combine coriander, cumin and peppercorns and toss over medium heat until fragrant, about 5 minutes, stirring frequently. Cool and grind into a fine powder.
Lastly, in a blender, put the rest of the ingredients and add the spice mixture. Puree until a smooth paste forms, about 3-5 minutes. Add 1/4 c. water to help the blending along.

Sourced from a restaurant called Marnee Thai.

Tastiest spoonful! Chicken and Cashew spoons

I love making this when people come over and put out loads of spoons for people to taste it and put it on whatever is handy. Or just eat it by the spoonful, and it's just delicious.


2 Chicken breasts, poached and diced

Sauce Base
Combine and add to chicken

1/2c. Celeriac-1/4 dice-or just smaller than a marble
1/2 c. Mayonnaise
4 Tbsp. Creme Fraiche
2-3 tsp. Curry Powder
S & P to taste
2 Tbsp. Shallots, minced
1 Bunch, Chives, minced
Lemon Juice. to taste
1/3 # Cashews, toasted
1 Apple, peeled-1/4 dice

This was an item on the welcome buffet at the CIA's President house during my first week at school.
They literally serve it off a "Spoon Tree." if I can ever describe this or make it I will, and post a photo here.

Corn Pudding

Individual Corn Pudding!

Makes eight individual 1/2 c. ramekins and great for using up leftover, cooked corn on the cob.
Tasty! But you can half the recipe if you don't have 4c. of corn.

4c. of cooked corn kernels. About 6 ears. DIVIDE!
1 c. cream-can use light cream if you like
1/4 c. chopped Chives (or green onions)
1/3 c. Parmesan cheese, grated
3 Large Eggs

Preheat oven to 350 degrees and coat 8, 1/2c. ramekins with cooking spray or butter.

2c corn then add:
cream, green onions, parmesan and eggs.
Continue to process til smooth.
Pour into large bowl and season with salt and pepper and
Add remaining:
2c. corn kernels

Divide the mixture evenly amongst the 8 ramekins set in baking pan that is large enough to hold all 8. Add hot water to the pan so that it reaches halfway up the sides of the ramekins. Best to do this step once you got the pan in the oven. I suggest you use a tea kettle to make it easier.

Bake 45 min or so until tops are golden in color and firm to the touch.
Remove from oven and carefully take ramekins out of the pan using tongs.
Best if served warm, not hot hot hot!

Brine, Marinade and Dressing o my!

Cabrales Dressing

Super easy, very tasty.
5 oz Cabrales
5 oz Bleu Cheese
5 oz Buttermilk
8 oz sour cream
8 oz Mayonnaise
2 tsp. Sugar
2 oz. sugar cane vinegar

It has a good flavor and holds well. Refrigerate after whirring it up in a food processor and you're done!

Brine Marinade for Pork

Boil all these ingredients together for 5-7 min.

8c. Water
1/2 c. Salt
1/4 c. Brown Sugar, packed
4 Allspice balls, whole
3 Juniper berries, crushed
8 Black Peppercorns
3 Bay Leaves
1/2 bunch Thyme, fresh
5 cloves of Garlic, smashed
3 cloves, whole
1 tsp. Ginger, minced

Boil, for only 5-7 min. cool then strain.
Submerge Pork Chops for 45 minutes then grill baby grill.

Teriyaki Marinade

1c. Soy sauce
2/3 c. sugar (adjust sweetness to your own taste)
1/4 c. Rice wine-japanese as well as most large grocery stores carry this
2 cloves Garlic
2 tsp. Ginger, grated

Marinate a whole cut-up chicken for 1-2 hours.
Bake at 350 degrees for 40-50 minutes, turning and basting occasionally with marinade.
Serve with rice or eat all by itself for a tasty meal that can be made for a fancy party dish.

Sunday, September 01, 2013

Spicy Cheese Biscuits

Using the standard biscuit method--mix all dry ingredients then cut in butter, then add chilled buttermilk until just combined. Knead lightly and press into large 1-2" patty, wrap and chill before cutting.

3 1/2 c. pastry or all purpose flour
2 Tbsp. Baking powder
1 T. Sugar
1-2 tsp. cayenne pepper
1/2 tsp. salt
1 c. grated romano, parmesan or cheddar. Or other hard grateable cheese
Cut in:
8 oz. unsalted butter-cold, cut into small pieces to quickly cut into flour
Then add:
1 1/4c. chilled Buttermilk

Curry Sauce from Bliss

This was a great vegan Curry Sauce from the Williamsburg cafe, Bliss.
2c. Onion
1Tbsp. + 1tsp. each:
Cumin, Tumeric, Coriander, Chili Powder
6 cloves garlic, minced
2" ginger
1/2 stalk Lemongrass

Simmer 5-10 min. then Add:
1 lemon-zest only
1/4 tsp. each, salt and pepper

Simmer---> add water if needed.
2 1/4 can coconut milk
Boil over medium/high heat then puree-removing lemongrass.