Friday, January 31, 2014
Helping Solve the Worlds Other Oil Crisis
Right up there with debates about offshore drilling, and the nations outdated and inefficient crude refineries, is the countrys frustration with how the heck do chefs make those cool, colorful infused oils. Well, wonder no more. As promised, in Part 1 of the 24-item "Food on Foodbuzz" tasting menu, heres a video recipe showing the extremely easy method for making infused oils.This smoked paprika oil uses the faster, heated method, as opposed to some chefs who simply mix oil and powdered spices, and leave them for a few weeks to infuse. This technique only takes a few hours and works just as well. Some would even argue that the heat at the beginning of this recipe brings out a deeper flavor in the pepper, than the uncooked version. Enjoy!
Ingredients:
1 1/2 tbsp smoked paprika, or other powdered spice
1/2 cup grapeseed, or other neutral flavored oil
Lemon Bars for a Lasting Mother’s Day Impression
Preparing brunch can be tricky anytime, let alone under mom’s watchful (aka “extremely concerned”) eyes. Can someone please get her a mimosa and walk her into the garden?
So, even if a few poached eggs break, or the toast gets a little too golden-black, no worries! If you finish the meal with these gorgeous, and absolutely impossible to mess-up lemon bars, shell be as proud as she will be impressed. Our moms may have taught us the importance of a good first impression, but its America’s restaurateurs who discovered the importance of a delicious last impression. Theres nothing like a well made pastry to make one forgive a tough steak.
Basically, if you can move your arm in a circle, and effectively set a timer (there’s one on your phone), your lemon bars should look just as good as these (maybe better – see meringue note below). Anyway, whether you’re going to make these for Mother’s Day or not, I hope you give them a try soon. Enjoy!
Ingredients for 16 Small Lemon Bars:
For the shortbread crust:
1 cup all-purpose flour
1/2 cup room temp unsalted butter (1 stick)
1/4 cup powdered sugar
1/4 tsp vanilla
1/4 tsp salt
Bake crust at 350 degrees F. for 22 minutes
For the lemon layer:
2 large whole eggs
1 large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
Bake at 350 degrees F. for 25 minutes
Garnish with powdered sugar; or top with *meringue (the extra egg white whipped with 1 tablespoon of sugar) and brown with torch.
*My Meringue
If you decide to turn these into lemon meringue bars, do yourself a favor and actually measure the sugar. I couldn’t be bothered to check a recipe, so I only tossed in a teaspoon of sugar, and it should be closer to a tablespoon. The technique is the same; beat the extra white to the ribbon stage (where drips of white stay on the surface for a few seconds), and then add the sugar and continue whipping until you have nice, glossy peaks. My “by eye” batch worked fine, but it was a little too dry, and not quite sticky enough. Be advised.
View the complete recipe
Thursday, January 30, 2014
SANDRAS BROCCOLI CHEDDAR CHICKEN over RICE
 |
| This 15-minute dish is excellent for using up leftover chicken or turkey... |
Prep/Cook: about 15 Mins.
Posted by Sandra
INGREDIENTS
2 bags of boil in bag rice (recommend Uncle Ben’s)
2 tablespoons light olive oil
1/2 onion, diced
1 bunch of broccoli, cut into small florets
¼ teaspoon each of onion and garlic powder
pinch of red pepper flakes
kosher salt and ground pepper, to taste
2 cups cooked chicken, cubed
1 (10.75 oz.can) low-sodium condensed cream of chicken soup (recommend Campbell’s Healthy Request)
1/2 (empty soup) can of milk
1 teaspoon dried parsley
2/3 cup cheddar cheese, shredded
METHOD
Bring 8 cups water to a boil in a 4-qt. saucepan, and add bags of rice, and boil, uncovered for 12 minutes.
Meanwhile, heat a large skillet with the olive oil over medium heat. Add the onion, broccoli florets, garlic and onion powder, red pepper flakes, and saute until onions are translucent and the broccoli florets are crisp-tender, about 5 to 7 minutes. Add the chicken cubes; stirring to combine. Add can of cream of chicken soup, milk, and dried parsley; mixing to combine. Add the shredded cheddar cheese, and fold, just until melted. Taste for seasonings, and add additional kosher salt and ground pepper, if desired.
Rice should be done right about now, so using tongs remove the bags of rice, and drain. Cut open bags, and place rice onto a serving platter while fluffing with a fork, and top with cheesy chicken sauce – Enjoy!
POTATO ONION FRY WITH MACAU
I am back from Hong Kong and started packing up too either for going to Badrinath or Yokohama , Seoul or Rome...
I am sick and tired of non-vege food...( all non-vege blog friends will shout............. liar...liar ...liar...)
Few hours back, SOMEONE phoned me, halfway through attending to her patients, and ordered , "I want some good food for lunch, simple and non-irritating and healthy etc ..etc...
I was wondering, what kind of food specification is this!!! What does it mean , non-irritating food!!!
Anyway I did not have much time , so quickly made the famous watery Massur ki Dal of Bengal. Some be-headed and cleaned sardines were lying in the fridge. Made a paste out of all the green chili and garlic lying in the house, added some red chili and jeera powder and cooked the fish to dryness with lot of oil with a Fennel seasoning...Now that I have learnt to use Kokum , a put a little extract of it too.
Now the main dish is a simple thin potato onion fry which goes well with Dal, Sambar...or even with piping hot rice drenched with ghee or butter or Paratha, Puri, luchi etc.
THE RECIPE.
This is a very old recipe and all of you must be making it. Here I have given a little variation which just changes the flavour. This recipe is very handy when you want to make a dish very fast.
INGREDIENTS
Potato 1 large, cut to 5mm X 5mm and 50 mm ( approx) with skin on. ( I dont peel)
Onion 1 medium sliced not very thin
Turmeric 1 level tsp
red chili powder 1 tsp
green chili 3-4
6-8 pod thin garlic , smashed flat with the skin on. ( for fast dish dont waste time by peeling )
Seasoning
Oil 11/2 Tbsp
Panch PhoDon 1 level tsp.( if you dont have Panch PhoDon try any of these 1. jeera , Methi and Fennel or 2. Jeera only . 3 Kala jeera only.
Dry red chili 2
PROCESS
Heat oil and give seasoning of dry red chili and the spice; immediately followed by the smashed garlic pods..stir for seconds and add onion.
Stir onion for 1 minute and add the potato, red chili and turmeric powder, salt . Mix well, sprinkle 2 tbsp water , stir and cover. When the potato is done , add green chili and fry on high heat.
Note: Do not fry the onion, just stir for a minute...it will get fried with Potato...
The dish is ready.
Now bit of travel photos
MACAU AND HONG KONG
I had posted some night view of Hong Kong earlier..
Here are few photos from Macau and Hong Kong. There is nothing much to see except buildings and more buildings.
MACAU
I went to Macau for few hours by Ferry....Indians get Visa on arrival at both the places. Macau is famous for Casino and 2nd largest complex after Las Vegas.
It was raining heavily with high wind and it takes one hour by Ferry.
I had a long desire to see worlds largest resort and casino complex , the Venetian Macau..This is built like the Las Vegas one but much bigger ...it has lots of representation of Venice.
I did not have much money to gamble and I knew I would lose always as it is said , if one is lucky in love will be unlucky in gambling. Moreover by winning I did not want to hear from someone " So you have finally proved beyond doubt that you dont love me ".
These are the few shots of the resort...
The blue sky above is the roof actually, in side the grand canal mall...I thought the weather had cleared..It was very new experience for me.
from the Ferry in rain
The wet market place, I was staying on this road...a very busy and homely place
I am thinking of changing the name of my blog from " COOKING AND RECIPES AND TRAVEL". The name combination is very strange , but I believe all combinations of subjects are possible and I am greatly inspired by the movie name " Tarzan and Draupadi". and whats in a name by Shakespeare.
Wednesday, January 29, 2014
New York Strip Steak with a Salad of Home Roasted Sweet Peppers
I went to the Supermarket yesterday morning and was undecided as to what to have for dinner. The two contenders were Meatloaf and Macaroni and Cheese or something with homemade roasted peppers. I love roasted peppers and I knew red and yellow sweet peppers were on sale for $1.99 as opposed to the usual $3.99 per pound. I figured if I found a steak or roast which was on sale, I would go for that option. Meatloaf is a good standby, but I can make that anytime. Lucky for me, New York strip steaks were on sale for a fabulous price of $5.99 per pound and I was able to get a 2 inch thick, beautiful strip steak, large enough for plenty of leftovers for about $6.50.
Roasted red or yellow peppers are very easy to make at home and really delicious. They can be used in a variety of ways: marinated and served as an ingredient in a salad, alone as a side dish, or as a topping on pizza and sandwiches. Start with a clean dry pepper and, if you have a gas stove, simply place the pepper directly on the grates right over the burner. If you do not have a gas stove, you can place the peppers on a baking sheet and place them under the broiler. Allow to completely char on one side and then keep turning them until the pepper is appears black and burnt on all sides. Immediately place in a bowl and cover with plastic wrap. Allow the peppers to sit and let the steam work on loosening the skins until they are cool enough to handle or about 15-20 minutes. Peel the skins off the pepper either with your hands or between two paper towels. Do not run under water or you will rinse of the flavor. Cut around the stem to remove and discard all of the seeds inside the pepper as well. Dry thoroughly inside and out and cut into 1 inch strips. Place in a bowl with a 1 thinly sliced garlic clove, 1/4 cup olive oil, 2 tablespoons of balsamic vinegar and salt and pepper. Combine well, cover the bowl and set aside. At this point, you can refrigerate them in an airtight container for 2-3 days. Right before serving mix in a small bunch of chopped fresh basil and some crumbled Maytag blue cheese as I did, or, if desired you may certainly omit or substitute the fresh herbs and cheese with another you prefer.
A steak this beautiful was best prepared as simply as possible in order to best enjoy the juicy, tender, meat. I seasoned liberally with a mixture of sea salt, freshly ground pepper, garlic powder and tiny bit of cayenne. To a very hot preheated cast iron skillet, I added the steak and seared it for about 3 minutes per side. I then placed it in a 425 degree oven to finish cooking for about 10 minutes. Remove the the steak from the pan and allow to rest and a serving plate for about 15 minutes. This steak was cooked to a perfect medium rare (please adjust the times either up or down according to whether you prefer your steak more or less rare). Serve with some grilled sourdough bread and the marinated home roasted peppers for a fantastic dinner... oh, and you musnt forget the red wine!
Karinas Spicy Sweet Vegetarian Stir Fry Bliss
Retro veg yum.
This is a post about old school bliss- an easy budget-friendly stir-fry for a weeknight. The recipe stems from my art school past. Why do I bring this up? Because last night we waxed nostalgic.
Over olives, a wedge of Parmesan, and a bottle of Chianti, Steve and I talked about our unencumbered days at art school. The late nights painting. The crazed friends. Midnight movies at the Rialto. Jean Luc Godard
. Truffaut
. Fellini
.
. Truffaut. Fellini. And the loft parties- the drama of almost meeting Warhol
(he never showed up; he was famous for it).
(he never showed up; he was famous for it).We talked about all that longing and envy and art student poverty mingling in a passionate virtual eddy of sensing we were a part of something big, a tidal push toward consciousness, toward peace and equality.
Sounds almost quaint, doesn't it?
Though my husband was in Chicago and I was in Washington, D.C. at the time our art student days were archetypally similar. And when painting brought us together more than fifteen years later we had an instant shorthand, a shared lexicon of idealism and curiosity seasoned with an ego-checking love of irony and humor.
Two hearts unwilling to live in quiet desperation for a paycheck. An appreciation of small pleasures. Stacks of books by the bed. Years later, we still connect over ideas. We still become animated discussing film
. Or music
. Or books
. So I made a brown rice stir-fry.
. Or music. Or books. So I made a brown rice stir-fry.Art school style.
Read more + get the recipe >>
Richard Dont Call Me a Molecular Gastronomist Blais Toasted Sesame and Root Beer Glazed Lamb
One of the most interesting demos I attended at the Food & Wine Classic, starred Top Chef contestant Richard Blais, who partnered with McCormick for a "Flavor Forecast 2009." The theme was new spice/flavor trends, and our morning started off with one such combo; a smoked paprika and agave nectar margarita.Note to anyone planning an early morning cooking demo: start with a strong margarita. As we sipped the spicy, yet delicious breakfast-of-tequila-loving champions, Blais went on to describe the dish he was preparing. We were about to taste lamb ribs braised with root beer and toasted sesame.
As he explained his thought process for matching these ingredients, and the cooking methods he uses in his kitchen to achieve the best results, he made it clear he does not like the term "molecular gastronomist." He said it sounds soulless, and too clinical. Fair enough.He then went on to use the term at least a half-dozen times during the demo. Im not sure if this was done tongue-in-cheek, or if there just isn’t a decent term thats synonymous, but either way, I was amused.
This video recipe is my version of the spiky-haired chefs dish. I used easy-to-find lamb shoulder chop steaks instead of Colorado lamb ribs, which were quite delicious, but maybe a bit hard to track down.
As far as the root beer and toasted sesame glaze goes, when I first heard it, I have to admit it didnt strike me as a great combination, but at the end of the demo, as I sat eating the tender lamb with the sweet, aromatic, nutty sauce, I was a believer.As if the lamb, root beer, and toasted sesame combination wasnt different enough, Blais served it with a coleslaw ice cream. Thats right, he used the sweet, tangy juices from a traditional coleslaw recipe, and with the help of liquid nitrogen, he created a surprisingly delicious frozen side dish.
Ill try and figure out how to make it without the chemistry set, since Id love to show you that video recipe also. It was a strange and wonderful combination. Enjoy!
Ingredients:
1 tbsp vegetable oil
6 large lamb shoulder blade chops, about 3 to 3 1/2 pounds
1 bottle (12 ounces) good quality root beer
1/4 cup reduced sodium soy sauce
1/4 cup honey
1/4 cup toasted sesame seed
2 teaspoons smoked paprika
1/2 teaspoon chipotle
1/2 tablespoon dried rosemary, crushed
1/2 cup water
additional toasted sesame seeds to garnish
1/4 cup finely chopped green onions
View the complete recipe
Tuesday, January 28, 2014
MAXS RAISIN PECAN WALNUT BREAD PUDDING topped with a CARAMEL RUM SAUCE
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| My husband Maxs traditional Bread Pudding is a hit at every Thanksgiving family get-together... |
Prep Time: 15 Mins. |
Stand Time: 30 Mins. |
Bake: 50 Mins.
INGREDIENTS
***Bread Pudding:
1 (1-lb. loaf ) Cinnamon Raisin Bread, cut into ½” cubes
5 cups whole milk
2 (3.4 oz. pkgs.) Jello Vanilla Instant Pudding
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup raisins
--Caramel Rum Sauce, (Recipe follows)
METHOD
Preheat oven to 350 degrees F. Spray a 9"x13" glass baking dish with butter cooking spray. Cut bread into 1/2" cubes and place in prepared baking dish.
In a large bowl, combine milk, dry vanilla pudding mix, rum, egg yolks, and nutmeg. Whisk until well blended. Stir in pecans, walnuts and raisins. Pour mixture over bread cubes; press down lightly with a spoon on top of bread to submerge into custard. Let stand for 30 minutes to completely absorb.
Bake, uncovered, for 50 minutes, until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce, as follows:
***Caramel Rum Sauce:
2/3 cup store-bought caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum
Combine caramel sauce, cream and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle evenly over bread pudding. - We serve it with a mega scoop of Vanilla Bean Ice Cream...Enjoy!
Time to eat the Chilli Jam!
Monday, January 27, 2014
The One That Got Away
This is what an artichoke looks like when it somehow eludes the Chefs clippers and gets to flower. These delicious “vegetables” are nothing more than the large flowering buds of a thistle plant (Cynara scolymus). It is not uncommon in San Francisco to see them planted as ornamentals. I’m not sure if “pretty” is the right adjective; “interesting” is probably more like it. Personally, I prefer mine much younger, and served with a garlic aioli.
Orzo with Chicken and Asiago Just Like the One You Saw in the Grocery Store Line
If this recipe looks familiar, there may be a good reason for that. This easy Orzo with Chicken and Asiago recipe is from the website myrecipes.com, which is published by Time Inc., the creative force behind all those cooking magazines you thumb through while standing in line at the grocery store.Time Inc., which publishes the popular periodicals Southern Living, Cooking Light, Sunset, and Real Simple, recently contacted me regarding there new recipe website. They asked me to check it out to see what I thought.
I decided to surf the site as if I was looking for an easy weeknight dinner recipe. I found this Orzo with Chicken and Asiago recipe and decided to give it a try, pretty much as printed. It came out very well, which for many recipes printed online, is a rarity.
I really like how the site is organized, and I encourage you to check it out. I may actually be doing some guest blogging for myrecipes.com, and hopefully I can eventually publish some videos for them.
So, check out this recipe, and for the full, written recipe with ingredients, go to myrecipes.com. Tell’em Chef John sent you. Enjoy!
Joeys Kicked Up Rockin Guac with Lime Tomatillos
 |
| Party worthy guacamole with lime and tomatillos |
Treat yourself. Make this guacamole tonight. I beg you. You'll go loco over it. Trust me. It's the tomatillos and fresh lime juice that nudge this gluten-free vegan guac recipe into super favorite status-- which, by the way, is why I am excavating it from the dusty archives. In case you missed it.
Because there seems to be some partying goin' on this weekend. You already know how I feel about football. But who am I to deny that my Nachos Fabuloso, Quinoa Taco Salad, and Lime Chicken Tacos wouldn't be some seriously tasty game peeping food? Not to mention my vegan Hot Artichoke Dip, Jalapeño Lime Hummus and Baked Grape Tomatoes with Basil Cornbread Crumbs.
Need even more Super Bowl recipe inspiration? If you're weary of ho-hum chili, and Mexican bean dip, try these Turkey Sweet Potato Enchiladas, my Cranberry Buffalo Roast Stew, Roasted Hatch Chile Stew or this family favorite Roasted Corn Chowder with Chicken and Cilantro. Break out this make-ahead Red Potato Salad Spiked with Horseradish, or my Green Chile Tortilla Bake with layered corn tortillas and cream cheese.
Party on, gluten-free guys and gals.
Read more + get the recipe >>
Sunday, January 26, 2014
Vermicelli pudding
Vermicelli pudding
Ingredients:
- Vermicelli 4-5 tbsp
- Eggs 2 (beaten)
- Butter 50 grams
- Milk 3 cups
- Condensed milk ¾ cup
- Cardamom powder ¾ tsp
- Almond blanched as required
Method:
- Boil milk and butter add vermicelli and cook for 2 -3 minutes.Remove from heat cool add in condensed milk beaten eggs , cardamom powder, sliced almonds put the mixture in a greased oven proof dish and bake in a pre heated oven for 30 minutes on 180 degree.
Pureed Potato and Leek Soup
Pureed Potato and Leek Soup
by Mark Peel
Ingredients:
4 tablespoons unsalted butter
1 pound of leeks, both white and light green parts, sliced 1/2 inch thick across the grain and washed
1 stalk celery, from the tender heart, diced1/2 medium onion, chopped
1 tablespoon salt
1 1/4 pounds russet potatoes, peeled and cut in 1-inch chunks
8 garlic cloves, cut in half, green shoots removed
A bouquet garni made with a handful of parsley sprigs, 1 bay leaf 2 thyme sprigs and 1/2 tsp cracked peppercorns
1 quart Chicken Stock or 2 cups canned chicken broth and 2 cups water
1 quart water
Freshly ground pepper to taste
Garnish - 3 Tbsp creme fraiche whisked with 1 Tbsp cream until fluffy. Chopped Fresh Chives.
Directions:
1. Heat the butter in a heavy 4 quart soup pot over medium-low heat and add the leeks, celery and onion. Cook gently, stirring for about 20 minutes, until very tender. Add 1/4 tsp salt after the first 10 minutes, and make sure that the vegetables do not color.
2. Add the potatoes, garlic and bouquet garni. Stir together and add the chicken stock and the water. Bring to a simmer, add the remaining salt, cover and simmer over low heat for 30 to 40 minutes, until the potatoes are falling apart and the broth is very fragrant. Remove from the heat.
3. Remove the bouquet garni from the soup. Using an immersion blender or a food mill fitted with the fine screen, puree the soup, or working in 1 1/2 cup batches, ladle into a blender. Cover the blender, placing a towel over the cover and pulling it down tightly to prevent splashing. Blend each batch, then put through a medium strainer, unsing a pestle or the bowl of a ladle to push the soup through. Return to the pot, heat through, and adjust the salt and pepper.
4. Serve, topping each bowl with a dollop of whipped creme fraiche and a sprinkling of chives.
Saturday, January 25, 2014
FRIED WINGS
FRIED WINGS
Ingredients:
- Wings Drumsticks ½ kg
- Ginger garlic paste 1 tsp
- Salt to taste
- Flour ½ cup
- Corn flour ½ cup
- Egg whites 2
- Oil to fry
Method:
- Wash ½ kg Wings Drum sticks and add in some salt, ginger garlic paste and some water. Cook it till the water dries. Put the boiled drumsticks in a bowl along with ½ cup flour, ½ cup cornflour and 2 egg whites. Mix everything together. Deep fry them till they are golden brown. Dry them on the tissue paper and serve them with ketchup and French fries.
Caramelized onion hummus recipe
A hummus recipe can be a delicious and healthy treat to eat.
Chefs caramelized onions hummus recipe is a fantastic version of the traditional hummus.
If you have never tried a caramelized onion hummus then you really must try this recipe.
To caramelize onions gently sweat the onions down adding a little sugar and white wine vinegar to produce golden delicious sweet onions. You can see how to make caramelized onions by clicking the link.
Go ahead and indulge yourself with a healthy treat that you can snack on guilt free.
Ingredients for Jeenas Kitchen caramelized onion hummus recipe
1 Cup Dried Chickpeas
4-5 Tbsp Chickpea Water (from the pan)
1/2 Tbsp White Wine Vinegar
1-2 tsp Fresh Lemon Juice
1 Garlic Clove (crushed)
1 tsp Tahini
2 tsp Caramelized Onions
2-3 Tbsp Caramelized Onions
Click the link to see how to make caramlized onions recipe
How to make caramelized onion humus
1 Cup Dried Chickpeas
4-5 Tbsp Chickpea Water (from the pan)
1/2 Tbsp White Wine Vinegar
1-2 tsp Fresh Lemon Juice
1 Garlic Clove (crushed)
1 tsp Tahini
2 tsp Caramelized Onions
2-3 Tbsp Caramelized Onions
Click the link to see how to make caramlized onions recipe
How to make caramelized onion humus
Soak the chickpeas over night in freshly boiled water.
Cook chickpeas in a pressure cooker for 20 minutes.
Once cooked add salt to the chickpeas, stir well.
See Chefs hummus recipe to see how hummus is made.
In a blender place garlic, tahini, drizzle of olive or rapeseed oil, lemon juice, 2 tsp of caramelized onions into a blender and blend. Add your cooked drained chickpeas with 4-5 tablespoons of the cooked chickpeas water, blend into a thick paste.
Place hummus into a bowl add 2 tablesppons of caramelized onions and 1/2 tablespoon of white wine vinegar. Mix well.
Serve hot or cold.
You can garnish caramelized onion hummus recipe with whole chickpeas.
You can garnish caramelized onion hummus recipe with whole chickpeas.
See Chefs original hummus recipe and caramelized onions recipe
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