Sunday, October 30, 2011
Pork butts were on sale, so picked one up. I put it in a roasting pan, made slits in the meat, pushed in slivers of garlic. Seasoned it with salt, pepper, and a bit of thyme. Then roasted it all afternoon. I served it with roasted squash (seasoned with salt and ginger), buttered peas, and potatoes Anna.
We'll have leftovers in sandwiches today. With barbeque sauce.
Saturday, October 29, 2011
Put some olive oil in the pan, then layer sliced potatoes, salt and pepper, a bit of dried sage, crumbled. After a couple of layers, I added some grated hard cheese. Use a liberal amount of olive oil. You end up pouring the oil off before plating the dish. I started it on the stove, on low, while I was layering the potatoes, cooked them for a bit on the stovetop, covered, then finished in the oven, uncovered.
Drain the excess oil from the potatoes, (holding them in place in the pan) then invert onto a plate. Cut into wedges to serve.
Wednesday, October 26, 2011
Cream together salted butter and sugar, add egg. Mix in flour (use a good one, I used Wheat Montana Prairie Gold), healthy pinch of cardamom, bit of baking powder. Roll into balls, roll in sugar, press with fork. Baked at 350F convection for about 9 minutes.
Tuesday, October 25, 2011
Monday, October 24, 2011
Curry powder is a blend of spices, unique to each kitchen, and preferably freshly made form whole spices, toasted and ground. This was made from leftover spices used in a class last week, featuring Indian food and music. I looked at several blends online, started with a Garam Masala recipe, and went from there.
Measurements are approximate, I used heaping spoons...
8 T. cumin
7 T. coriander
5 T. tumeric
3 T. cardamom
3 T. black pepper
3 T. cinnamon
2 T. ginger
1 T. mustard
1 T. fennel
3 t. cloves
3 t. nutmeg
2 t. paprika
1 t. ancho chili powder
Wednesday, October 19, 2011
Saute one onion, 6 cloves garlic, and a tablespoon of fresh ginger.
Add spices: 1/2 tsp. Tumeric, 1/4 tsp. cayenne powder (I used ancho chili powder), 2 tsp. ground coriander.
Cook until onion is translucent. Add 12 oz. frozen chopped spinach, add water, simmer for about 10-15 minutes. Remove from heat, let cool a bit, puree.
Stir in yogurt , about 1 cup, return to a brief simmer, remove from heat. Add fried cheese (paneer, can use queso fresco, I used something else and it was too "melty.").
One can also add potatoes, shrimp, tofu, or garbanzo beans to this dish I served it with brown rice (used toasted sesame oil for flavor), and leftovers from yesterday's tofu stirfry. I drizzled a sweet/spicy/lemongrass dipping sauce over the top of the spicy tofu.