My Feasts

Chicken In Cilantro and Cashew Sauce

2015-08-03T19:44:00.001-05:00

It has been forever since I last updated this blog. Life happens and priorities change . However I missed blogging as it is one of my fave things to do. I hope I will be able to once again use this creative space which I am sure will be a challenge especially with a four month old baby to keep up with. One can always hope!

This recipe is not for cilantro haters. The sauce is mellow, creamy despite the amount of cilantro and tastes better the next day.

Chicken In Cilantro And Cashew Sauce
I used bone in, skinless chicken breasts which I find flavorful.
3 medium sized skinless chicken breasts - cut into small pieces
1 medium sized red onion, half thinly sliced and half coarsely chopped
1/2 cup raw cashews
3/4 cup packed cilantro/coriander leaves and stems
2 cloves garlic
1 jalapeno chili
3 tb olive oil
2 cinnamon sticks
4 cardamom pods
4 star anise
salt to taste
1 tsp garam masala
1 to 2 cups water

Season chicken pieces with salt and set aside.
Place cilantro leaves and stems, garlic, chopped onion, cashews, jalapeno chili, and half a cup of water in a food processor. Puree till smooth.

Heat oil in a large saucepan, saute cinnamon sticks, cardamom pods and star anise over medium heat. Add

sliced onion and saute till golden brown. Pour in the cilantro- cashew mixture to the pan and saute for five minutes. Add chicken pieces and pour in one cup of water or more if mixture is too dry - you want some sauce to go with the chicken. Bring to a boil and reduce heat to a simmer with lid on until chicken is cooked. Adjust seasonings. Serve with steamed rice. Makes 5 to 6 servings.

Chocolate Chip Pie

2013-09-26T15:09:00.001-05:00

Look no further if you are a fan of crustless chocolate chip pie. I made this for folks at my office after receiving a number of requests for baked treats. I have been a little preoccupied with life for what seems like most of this year and have been not been doing some of the things that I love dearly - spending leisurely time in the kitchen and nurturing this blog.

I have been striving to have balance in my life and it is a work in progress. I am learning to do the best I can and embrace things that I can't change. The sky will not fall just because there is a storm for the storm will definitely pass.

This does not take much time to whip up . Soak in the comforting aroma of vanilla, sugar and chocolate that will permeate the kitchen ( I baked it in the evening). The best part - it will linger on the next morning as you get ready to welcome another blessed day....

Chocolate Chip Pie

The toffee bits are key to this recipe, it add a little something to the pie.

1 1/4 cups all purpose flour
1/2 cup chopped toffee bits
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter / 1/2 cup butter - room temperature
1 large egg
1 cup brown sugar
1 tap vanilla etract
1/2 cup chocolate chips

Preheat oven to 350 degrees. Butter a 9 inch pie plate and set aside.

Mix flour , salt and baking powder in a large bowl. Cream butter and brown sugar till fluffy. Add an egg and vanilla extract to creamed butter mixture. Stir in flour mixture to creamed butter. Finally add in chocolate chips and toffee bits. Spread batter into the prepared pie plate, smooth top and bake for 30 minutes or until done.

Traditional Vanilla Birthday Cake

2013-09-11T09:19:00.002-05:00

The humble vanilla cake has high comfort factor in my books. It reminds me of spending time with my mother in the kitchen on Sunday afternoons , helping to measure out ingredients and sift flour ( I was always the official sifter ) for her famous cakes and cookies ( or biscuits as we call them). The sounds and smells of baking on Sundays still takes me back to my mother's kitchen.

This is a light , moist cake with tight crumbs. Pretty close to my mother's vanilla cake ( I am still waiting for her recipe. She is not ready to part with it yet ;) now I have to work on cracking the code for her famous orange cake.

Have all ingredients at room temperature prior to baking ( yes, even eggs) as it produces the best results, especially for cakes. The original recipe makes one three layer 9 inch cake. I made it into 2 layer 9 inch cake and baked the cakes a bit longer. It also makes 2 dozen cupcakes

Traditional Vanilla Birthday Cake
1 cup softened unsalted butter
2 cups sugar
4 large eggs
A pinch of salt
1 1/2 cups self raising flour
1 1/4 cups all purpose flour
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees. Line 2 - 9 inch cake pans or one 10 inch pan with parchment paper and set aside.

Using medium speed, cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Sift and combine flours and salt in a separate bowl and add into egg - butter mixture in four parts alternating with milk ( with a gentle touch) . Don't overbeat!

Divide better between both cake pans and bake 35 to 45 minutes. Mine took 45 minutes. It is a good idea not to open the oven door while cake is baking or it could sink in the middle. Check for doneness. Cool completely on a rack. I poured chocolate ganache over the cooled cake prior to serving.

Vegan Chocolate Zucchini Bread

2013-08-21T14:34:00.003-05:00

I am not a vegan but have friends who are. Plus I realized that many of dishes that I make on weekdays are either vegetarian or vegan . This is due to doing prep work on weekends and always have a few batches of boiled beans of some kind stocked in the freezer and cut up vegetables in the fridge.

We have been enjoying an abundance of vegetables from our garden by experimenting with different dishes. This zucchini bread is filled with moist, chocolaty goodness and a drizzle of chocolate would be perfect. It is not an overly sweet cake and dairy yogurt would be a suitable substitute. Keeps moist for days!

Vegan Chocolate Zucchini Bread
4 cups grated zucchini - squeeze out excess water
1/2 cup cocoa powder
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp coffee granules - I used instant coffee
1/2 tsp salt
1 1/2 cups sugar
1/2 cup coconut yogurt
3/4 cup olive oil
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour or line 2 loaf pans ( 9x5) with with parchment paper.

Sift flour, cocoa powder, salt and set aside.
Using a standard mixer beat yogurt, olive oil, sugar, vanilla extract and coffee granules for about one minute. Mix in shredded zucchini and flour mixture in three additions. Divide between prepared loaf pans and bake for 50 minnutes ( and use a cake tester to test for doneness). Cool on a rack completely before slicing. Pour over melted chocolate if you wish ( vegan chocolate chips or otherwise).

Cucumber And Peanut Salad

2013-08-15T10:18:00.005-05:00

We have been having an abundance of cucumbers thanks to our bountiful cucumber plants. I have been making cucumber water with lemon, raita and salads. I have made this cucumber and peanut salad on numerous occasions and we are not sick of it yet. I am a big fan of chopping and adding all ingredients in one bowl which makes weekday cooking just that much easier.

The essential step to this recipe is salting and drawing out the liquid of the cucumber to prevent the salad from becoming soggy. The black mustard seeds add extra nuttiness next to the roasted peanuts and is a nice contrast the cucumber.

Cucumber and Peanut Salad
1 English cucumber or 3 small cucumbers - peeled and cut into bite size pieces
1/2 roasted peanuts - chopped
1/2 freshly grated coconut
salt to taste
1 medium sized green chilli - chopped
2 tb cilantro - finely chopped
juice from half a lemon

2 tb ghee/clarified butter
1 tsp black mustard seeds
5 curry leaves - optional

Salt cucumber pieces and set aside for 20 minutes to half an a hour to drain . Dry cucumber pieces on a kitchen towel and place in a bowl. Add chopped peanuts, chopped cilantro, green chilli, grated coconut and lemon juice .
Heat ghee in a pot over medium heat and saute mustard seeds till it starts to pop, add curry leaves and take off the heat. Pour over the cucumber mixture. Add salt to taste. Serve as a side dish.

Frozen Yogurt With Mint And Chocolate Chip

2013-07-31T05:58:00.001-05:00

My cravings for frozen treats usually hits all time high around this time of the year. This frozen yogurt with mint and chocolate chip could rival Pinkberry's! Seriously, you have to try it to believe it. I was pleasantly surprised when I tasted the cream- yogurt mixture prior to turning on the ice cream maker. The minty and cream balance was just right.

The recipe calls for rice syrup but maple syrup or honey can be used in its place. Add in your fave chopped chocolate, we love dark chocolate here but go ahead and use whatever chocolate your heart desires :)

Frozen Yogurt With Mint And Chocolate Chip adapted from here
2 oz dark chocolate - chopped
2 cup whole milk Greek yogurt ( unsweetened)
1 cup fresh mint
1 cup cream
1/2 cup plus 2 tb brown rice syrup

Heat cream in a saucepan and add chopped mint . Bring cream to a simmer, add rice syrup,stir and turn off heat. Leave cream - mint mixture to steep for at least half an hour.

Pour cream in a strainer to remove chopped mint. Add yogurt to steeped cream and mix well. Chill in fridge 30 mins to overnight. Churn mixture in an ice cream maker according to manufacturer's instruction. . Once frozen yogurt is ready, add in chopped chocolate. Store in freezer until ready to serve.

Pasta Salad With Tomatoes, Lemon And Broccoli

2013-07-26T06:13:00.002-05:00

I have made this pasta salad a few times this summer. The dressing is a riff of the classic mayo dressing but the addition of lemon makes it taste a bit lighter and seasonal. Cherry tomatoes have been ready for the picking in my garden and I also have pots of basil that are growing faster that I can use them.They both make an appearance in this salad .

I used whole wheat pasta for this as that it is what I had in the pantry, regular pasta can be substituted, adjust the cooking time accordingly. This pasta can be made a few hours prior to serving, great for a picnic this weekend!

Pasta Salad With Tomatoes, Lemon And Broccoli
Dressing:
1/2 cup mayonnaise
1 lemon juiced
1/4 cup whole milk
salt to taste
black pepper to taste

Whisk all ingredients in a bowl, adjust seasonings and set aside.

1 box whole wheat pasta ( penne) - 13.25 oz
1 head broccoli - cut into florets
10 oz cherry tomatoes - halved
12 whole basil leaves - chopped
1/2 cup whole leaf parsley - chopped
salt

Bring a large pot of salted water to boil and cook pasta till done. Add in broccoli florets in pasta ( with pasta) water the last 2 minutes of remaining cooking time, drain.
Stir pasta - broccoli mixture, halved tomatoes, basil, chopped parsley and dressing together in a large bowl. Refrigerate for at least 30 minutes before serving .

Strawberry Cake

2013-07-22T20:08:00.001-05:00

I adore this cake for its simplicity and the sheer deliciousness showcasing fruits of summer. Swap the strawberries with blackberries, blueberries or even cherries. The batter is straightforward and buttery. I have already made this a few times this summer and most probably will make it a few more times before the season is over.

Make it right away, you wont regret it, :)
You could also try this dimply cake.

Strawberry Cake - adapted from Martha Stewart
1 1/2 cup all purpose flour
7 tb unsalted butter - room temperature
1 1/2 tsp baking powder
1 cup sugar plus some for sprinkling
1/2 tsp salt
1 large egg
1 tsp vanilla extract
1/2 cup milk
1 lb strawberries -hulled and halved ( or quartered if large)

Preheat oven to 350 degrees. Butter 9 inch deep dish pie plate and set aside ( otherwise batter will overflow, 10 inch spring form pan would work too).

Mix flour, salt, baking powder in a bowl and set aside. In a separate bowl, using a standard mixer, cream butter and sugar until pale and fluffy. Pour in egg, vanilla extract and milk. Mix till well combined. Add flour mixture into butter mixture, combine until batter is smooth.

Pour into buttered pie plate, arrange cut strawberries on top of batter and sprinkle 2 tablespoon of sugar on top of arranged fruit.

Bake cake for 10 minutes and reduce heat to 325 degrees. Bake for 50 - 60 minutes or until cake tester comes clean. Cool and serve. Keeps well , can be made a day ahead.

Green Beans In Sesame Dressing

2013-07-02T20:09:00.000-05:00

I have green beans in my garden this week! That's what happens when it rains everyday for a week ..lots and lots of rain. And that moved me to make this nutty , crunchy salad that can be served cold. Great side dish to make for this weekend or for 4th of July celebrations this Thursday. And this will satisfy carnivores, vegetarians and vegans alike.

If you are making the dressing a day or two ahead, it is best to leave out the sesame seeds until the day you serve, as it helps the seeds stay nutty longer. Regular vinegar works just fine here if you do not have cider vinegar on hand. This salad is best made earlier in the day and left in the fridge for a few hours prior to serving.

Green Beans In Sesame Dressing
1 lb green beans - washed & drained; cut into 2 inches long
3 tb sesame oil
2 tb raw cider vinegar
2 tsp sugar
salt to taste
2 tb low salt soy sauce
4 tb toasted sesame seeds

Bring a large pot of salted water to boil. Prepare ice bath by filling a large bowl of cold water and ice cubes, set aside. This will be used to shock and cool off the blanched green beans ( and help keep its bright green colour).
Whisk sugar, sesame oil, cider vinegar, sugar, soy sauce and sesame seeds. Set dressing aside.
Once the salted water comes to a boil, add green beans and cook for 2 mins. Remove green beans from water with a strainer and transfer beans to he prepared ice bath. Cool completely and drain well in a colander.

Place drained green beans on a clean towel to remove excess moisture. Mix beans and dressing , place in the fridge until ready to serve.

Burmese style chicken curry

2013-06-23T12:53:00.001-05:00

Quick prep, marinate ( preferably overnight), steam and you have a flavourful and healthy Burmese style chicken curry. You don't have to do much other than to adjust seasonings prior to serving.

I used chicken with bones as I find it more flavourful than boneless pieces. I baked it instead as the weather was much cooler when this dish made . Fresh turmeric is the way to go as it really adds to the dish ( and it has wonderful health benefits - bonus!)

Burmese style chicken curry ( from Rivers of Flavor cookbook)
1 1/2 lbs cut to bite sized pieces
4 cloves garlic - minced
1 tb finely minced ginger
1 tsp salt
1 tb chili paste ( I used sambal oelek)
1 tsp ground coriander
I piece of fresh turmeric / 1/4 tsp turmeric powder
1 tb olive oil
Chopped cilantro

Make a paste with garlic , ginger, salt, coriander, peeled fresh turmeric ( or turmeric powder if using, ) with a food processor or a mortar and pestle like I did.
Mix garlic mixture with chilli paste and oil., add paste to chicken pieces and mix well.
Cover chicken and place in fridge for at least 5 hours or overnight like I did.
This dish is traditionally steamed. I opted to bake it covered at 350 degrees for 2 hrs. Sprinkle chopped cilantro over chicken prior to serving. Serve with steamed rice.

Cream filled chocolate cupcake with ganache frosting

2013-03-09T09:22:00.001-05:00

I made these cupcakes recently for a friend's birthday. I have been searching the web for a crowd pleasing cream filled cupcakes and adapted it from here. The cupcake recipe is pretty basic , however I found the cream, filling to be a bit too sweet for my liking. I reduced the amount of confectionary sugar to three cups from 4 cups and used my own ganache recipe. Ganache is made simply by heating cream, poured over chopped semisweet chocolate and blended well. Ganache is spreadable when cooled slightly and once chilled the chocolate mixture can be made into truffles ( with other additions) . The original cream filling recipe called for shortening which I switched with butter.

I used Wilton tip 12 to fill the cupcakes with cream filling . The cupcakes can be baked, filled and iced a day ahead. Serve at room temperature.

Cream filled chocolate cupcake with ganache frosting
CUPCAKES - 24 filled cupcakes
2 cups all purpose flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla extract
1 tsp espresso powder
2 eggs
2 sticks butter ( 1 cup butter)
4 heaping tablespoon coca powder
1 cup boiling water

Preheat oven to 350 degrees.
Line medium sized muffin pan with cupcake liner.
Stir together buttermilk, baking soda, vanilla extract and eggs until well combined, set aside.

Melt butter on medium heat on stove top, add cocoa powder and espresso powder and whisk. Using a whisk eliminates lumps. Pour in boiling water to cocoa - butter mixture and allow it to bubble for a few seconds and turn off heat.
Pour chocolate mixture into a large bowl and add in flour, sugar and salt. Stir a few times ( you want to cool the batter a bit). Pour in buttermilk mixture and stir until combined.

Fill lined muffin pan half full and bake for 13 - 15 minutes. Cool completely on a rack. Fill cooled cupcakes with cream filling.

CREAM FILLING
1 cup butter / 2 sticks unsalted butter
3 cups confectionary sugar - sifted
a pinch of salt
1/4 cup milk ( room temp)
1 1/2 tsp vanilla extract

Cream butter ,confectionary sugar and salt using a mixer. Pour in vanilla, milk and beat till fluffy. Fill a pastry bag with TIP 12 , insert tip of the pastry bag into the top of the cooled cupcakes. Fill cupcakes using medium pressure.

GANACHE
1 cup cream
12 oz chopped semisweet chocolate

Heat cream in a heavy bottomed pot on slow heat. Place chopped chocolate in a bowl and pour heated cream over it. Whisk together until mixture is smooth and glossy. Allow to cool slightly, top cooled and filled cupcakes with ganache .

Sweet Treats

2013-02-27T19:57:00.001-05:00

Blueberry cream cupcakes

Carrot cupcakes with vanilla buttercream frosting

Cream filled chocolate cupcakes with ganache frosting

Linzer cookies

Vanilla madeleines

Chocolate biscotti

Blondies with chocolate chips and walnuts

Ultimate brownie with walnuts

White chocolate glazed rice krispie treat

Brownie chocolate cookies

Barbecued Pulled Chicken

2013-02-27T19:34:00.000-05:00

There is no need to wait for summer to enjoy this dish. This can be made in a slow cooker or in the oven . Both methods work well . This recipe requires some planning if using a slow cooker - I used the oven. And I shredded the chicken into large pieces - it keeps the meat from getting too mushy when mixed with the rest of the ingredients.

This is a great dish for a large crowd, can be made a day ahead and reheated in the oven. I used chicken legs with back attached , skin on and bone in. The skin can be removed and the fat drained off after chicken is cooked in the oven prior to shredding .

Pulled Chicken in Bbq Sauce
3 lbs chicken pieces
1 14 oz bottle BBQ sauce
1 tsp brown sugar
1 tb lemon juice
1 medium onion - chopped
Hamburger buns

Preheat oven to 300 degrees.
Rub salt and pepper on chicken pieces , place in a covered casserole dish and preheated oven. Bake for 2 hours. Remove chicken from oven and when it is cool enough to handle, remove skin and drain off fat . The meat will fall of the bones and shred chicken with two forks.
Mix chicken gently with chopped onion, BBQ sauce and lemon juice. Place chicken back in the oven, covered for 30 - 45 mins . Check on chicken to make sure it does not burn, stir a few times ( every 15 minutes or so).
Serve in hamburger buns . With lots of creamy coleslaw :)) This recipe made 7 - 10 servings.

Rice Krispie Treat

2013-02-19T20:31:00.002-05:00

This is a delicious, low commitment dessert that can be easily whipped up on short notice. I used gelatin free marshmallows in this recipe. Vegetarian marshmallows are available at most health food stores. Or you could make your own ( I have yet to make marshmallows at home....some day). Fancy it up with a cookie cutter and some melted chocolate! This keeps well for a few days ( I recommend up to three days) .

Rice Krispie Treat
4 tablespoon unsalted butter
8 oz mini marshmallows
3 1/2 cup crisped rice cereal
Pinch of salt
Optional - chocolate chips

Butter 4 by 4 inch pan.
Melt butter and salt in a large pot on medium heat. Add mini marshmallows and stir until melted and add rice cereal and stir well. Press into prepared pan . I used my well buttered hands to do this. Or a buttered back of a spoon will work as well. Cool.
Melt chocolate chips in a double boiler and dip cut pieces of treats and place on a wax or parchment paper lined cookie sheet.
Cut into whatever shape you like, medium sized cookie cutter works well .

Chocolate Brownie Cookies

2013-02-19T19:59:00.000-05:00

I have many chocolate lovers in my life with varying degrees of chocolate dessert preference. And who doesn't love a good cookie ? I came across this recipe from one of my favourite website here. It is chewy and not snappish like most roll out cookie. I had most of the ingredients in my pantry,therefore no need to make special trip to the store , a bonus this weekend when we were snowed in for almost three days.

Brownie Roll Out Cookie adapted from Smitten Kitchen
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter
1 1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp espresso powder
2/3 cup sifted cocoa powder

Preheat oven to 350 degrees. Whisk dry ingredients and set aside. Cream butter , sugar, eggs, vanilla extract and cocoa powder in a mixer.
Add flour to the creamed butter mixture and mix until well combined. Wrap dough in cling wrap and chill in the fridge for an hour.

When ready to bake, line cookie sheet with parchment paper and set aside. Roll out dough on a floured counter. Cut into desired shapes, bake for 11 minutes for 1/4 thick cookies. The cookies will look slightly puffed and soft. Cool on rack.

Ultimate brownie

2012-09-09T19:31:00.001-05:00

This blog site a place for me to keep a journal of recipes , like most bloggers. In some cases the recipes are made many times over and does not get posted . This is one such recipe. It delivers excellent result every time and is my ultimate go to brownie recipe. It is on the fudgey side and I usually leave in the fridge for at least 4 hours after it is completely cooled as it will be too soft to cut. The chopped English toffee bits really make this recipe.

Ultimate Brownie

1 1/4 sticks unsalted butter
1 3/4 cup brown sugar
1 cup all purpose flour -sifted
3/4 cup cocoa powder - sifted
1 tsp baking soda
pinch of salt
4 eggs
1 tsp vanilla extract
1 cup English toffee bits
1 tsp instant coffee powder
1 cup chopped walnuts

Preheat oven to 375 degrees. Line 13 x 9x 2 pan with parchment paper and set aside.
Melt butter, sugar on low heat. Take off heat and whisk in sifted cocoa powder, flour, salt and baking soda. Using a separate bowl, blend eggs and vanilla extract. Pour egg mixture into flour -sugar mixture until well blended. Mix in English toffee bits , chopped walnuts and pour into lined baking pan and bake for 35 -40 minutes. Cool completed and let sit in fridge for at least 4 hours before serving.

Devil's Food Cake

2012-08-20T20:33:00.004-05:00

I made this cake for a birthday recently and needless to say it was time well spent. The best part of this cake is having it for breakfast the next day :) I prefer to work with recipes that can be prepared a few days ahead so that I am not staying up way past my bedtime on a weeknight after a long day at the office.

This recipe may seem a bit fiddly as the egg are separated and beaten. Then added to the butter - sugar mixture followed by folding in beaten egg whites. These additional steps take are minor compared to the pay off - iced chocolate cake for the next few days!

The iced cake keep well and can be made at least 2 days ahead. I kept it in the pantry which always stays cooler than the rest of the house. An easy way to melt chopped chocolate ( I prefer to use Ghiradelli) is to microwave it for 10 seconds, stir and repeat until chocolate is melted.

Devils' Food Cake
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 large eggs - separated
3/4 cup unsalted butter - at room temperature
2 cups brown sugar
8 oz semi sweet chocolate - chopped and melted
2 cups whole milk
1 1//2 tsp vanilla extract
a pinch of espresso powder

Preheat oven to 350 degrees, Grease and line two 9 by 2 round cake pans with parchment paper and set aside.
Using a stand mixer beat three egg yolks until thick and light colored for about 3 minutes (on medium speed) and set aside. Sift flour, salt, baking soda and baking powder. Cream butter and sugar until light and creamy, pour in beaten egg yolks until well combined. Alternately add melted chocolate, milk and vanilla extract to the creamed butter mixture. Beat egg white separately until light and fluffy and gently fold into the cake batter.

Divide batter between lined cake pans. Bake for 45 minutes or until cake tester comes clean. Cool for 15 minutes and remove from cake pan . Ice cakes with chocolate buttercream or ganache once cakes are cooled.

Chocolate Buttercream
1 cup butter - at room temperature
1 tb plus 1 tsp whole milk
6 oz melted semisweet chocolate
1 tsp vanilla extract
1 1/4 cup sifted confectioners' sugar

Beat butter till creamy. Add add melted chocolate and milk, beat till smooth. Pour in vanilla extract and sifted confectioners' sugar and mix till creamy.

Recipe from Magnolia Bakery Cookbook

Linguini with zucchini and clams

2012-08-14T20:24:00.002-05:00

Summer time brings to mind relaxed and lingering dinners on the patio while watching the sun set, even on weeknights after a full day at work. It feels like a waste not to enjoy a wonderful breezy and calm night like tonight, especially with mid August that seems to have just appeared quite suddenly.

Quick and light dishes made with vegetables from the farmers' market that I usually pick up on my way home from work ( 3 farmers' market in a 5 miles radius is a good thing) seems to be the way to go these days. The bounty from the markets paired with some staples and I have a wonderful dinner and some leftovers for lunch the next day if I am lucky.

Wash and soak medium sized clams in water mixed with some flour and set aside at least for an hour. Rinse well before using. This seems to help reduce the grit from the clams when cooked. I prefer to cook shellfish the day I buy them . Discard clams with broken shells.

Linguini with zucchini and clams
2 pounds clams
4 tb olive oil
1 medium sized shallots - minced
2 cloves garlic - minced
2 medium sized zucchini - cut half moons
2 tb chopped fresh flat leaf parsley
1/2 cup white wine
3 medium tomatoes - peeled and diced
12 oz linguine - cooked al dente
salt to taste
fresh ground black pepper
peperoncini (optional)

Heat water and cook pasta until al dente.

Heat oil in a pan, saute minced shallots for 5 minutes on medium heat until translucent, add zucchini and saute for 5 minutes. Add garlic, tomatoes, peperoncini ( if using),white wine , salt and black pepper and bring to a simmer ( simmer for 7 minutes or so). Add clams , cover pan and cook for 10 minutes or until all clams are open , discard closed clams. Adjust seasoning, add chopped parsley and drained pasta and toss well. Serve immediately.

Cucumber salad with poppy seed dressing

2012-05-02T19:49:00.001-05:00

I know that this is not local cucumber season yet(far from it). Local asparagus is just showing up in the local farmers' market in Hudson Valley. But I could not resist buying a packet of adorable Persian cucumbers a few days ago.

This is a sweet, vinegary and a touch spicy poppy seed dressing that can be made ahead and kept in the fridge. It can also be made with English cucumber as well. Quarter 6 Persian cucumbers, thinly slice 1 red chilli, 2 tbs of minced cilantro ( substitute with flat leaf parsley if preferred), 60 ml rice vinegar, 125 ml olive oil, 1 1/2 tbs of poppy seeds, 2 tbs sugar, salt and pepper to taste. Shake it ( except for cucumber and chilli) in a jar ( with lid on of course - I use jam jars to make and store home made salad dressing). Pour it over cucumber - chilli mixture half an hour before serving ( best served chilled).

This recipe is adapted from Ottolenghi Cookbook.

Chicken in vinegar sauce

2012-02-27T20:25:00.000-05:00

This is a great dish to leave simmering on the stove for 45 minutes or so unattended. Mincing and chopping could take place while the chicken pieces are browning . If peeling and deseeding tomatoes sound a bit tedious, feel free to use diced canned tomatoes , I prefer organic but go ahead and use whatever you have on hand. This recipe can be made a day ahead and tastes better the next day.

I was a bit worried about the amount of vinegar in this recipe. I tasted it when the sauce came to a boil and it was a bit too vinegary. After a slow simmer for 45 minutes or so, the vinegar mellowed out. I like the combination of oil and butter as it adds richness to the sauce. The leftovers freeze well, nothing like pulling this out of the freezer after a long day at work. in the middle of the week....when one can barely think about an elaborate meal for dinner...this rustic dish is anything but elaborate. It is simple, nourishing and tasty.

A brief note on browning chicken - do not crowd the pan otherwise the pieces will tend to steam instead of browning.

Chicken In Vinegar Sauce
3 lb chicken ( whole organic chicken) - cut into large pieces, skin on
salt and black pepper
2 tb olive oil
4 tb butter
10 garlic cloves
3 fresh thyme sprigs
2 dried bay leaves
1 1/2 cups white wine
1/2 cup red wine vinegar
2 medium shallots - minced
4 medium tomatoes , peeled ,seeded and chopped
2 tb tomato paste
1/4 cup chopped flat leaf parsley

Wash chicken pieces, trim fat, and pat pieces dry and season with salt and freshly ground black pepper. Heat oil and butter in a heavy pan on medium heat and fry garlic cloves till golden and remove from heat. Set aside garlic cloves.

Brown chicken pieces in batches in the same heavy pan ( in one layer) until golden , remove and set on a platter. Chicken pieces will not be cooked through at this point. Don't crowd the pan as it the pieces will not not brown well and will steam instead.

Using the same pan ( with leftover oil/melted butter) saute minced shallots until translucent. Add in tomato paste and pour in wine. Deglaze pan and scrape up brown bits in the pan. Pour in vinegar, add thyme sprigs and bay leaves. Bring to a simmer , add in tomatoes and browned chicken pieces. Simmer covered for 45 minutes. Sprinkle golden garlic cloves and minced parsley on top before serving. Serves 5 generously.

Lamb Osso Buco

2012-02-06T19:33:00.004-05:00

I came across lamb shanks prepared for osso buco at Costco recently. I have been going to the local grocery store looking for it and was unable to find it, and the lamb shanks that they did have were ( almost always) too small. Osso buco is traditionally made with veal ( which is readily available at most grocery stores).

This dish ( like most of my dishes) comes together quickly and then works its magic while simmering on the stove. There are many variations to this recipe and some of them call for red wine. I prefer white wine in this recipe because I felt that it tastes a bit lighter and goes well with the lamb which in itself is rich. Each piece of shank is tied with kitchen twine so that it does not fall apart while braising, remove it after plating, just before serving. The meat will fall off the bone once it is done.. and don't forget to feast on the marrow. I served this dish with creamy saffron risotto.

Lamb Osso Buco
2 1/2 to 3 lbs of lamb shanks, trimmed
2 sprigs rosemary
2 sprigs fresh thyme
2 bay leaves
kitchen twine
1/2 cup olive oil
1 medium onion - minced
1 carrot - diced small
1stalk celery - diced small
all purpose flour for dredging
2 tb tomato paste
1 cup white wine
3 cups chicken stock

salt and freshly ground black pepper to taste

Topping:
3 flat leaf parsley - finely chopped
1 tb lemon zest
salt and freshly ground black pepper to taste

Secure lamb shanks with twine so that it does not fall apart when it is done braising. Pat lamb shanks dry, sprinkle with salt and freshly ground black pepper, dredge in flour, shake off excess and set aside until all shanks are done.
Heat olive oil in a heavy pot ( medium high heat) and brown shanks. Work in batches if needed and set aside.
Saute chopped onions, carrots and celery for 5 to 6 minutes ( or until onion is translucent). Add tomato paste to onion mixture , pour in white wine, mix well and cook until liquid is reduced to half. Pour in chicken stock, add bay leaves, rosemary , thyme and return lamb shanks to pot. Cover and simmer for 1 1/2 hours. Remove lid to check on and stir shanks very 25 minutes or so. The sauce ideally should be at least half way up the shank. It is ok if you have more sauce. In the event of too much sauce, bring to a gentle boil with the lid off and this should reduce the sauce a bit / add a bit more chicken stock if there isn't enough sauce . Adjust seasoning, sprinkle flat leaf parsley and lemon zest mixture on shanks when serving. And don't forget to remove the twine !!

Spinach Triangles

2012-01-30T13:24:00.002-05:00

Making these triangles involved the local EMS team.... I had gathered the ingredients on the counter and got busy chopping and mincing . I should also mention that I had just sharpened all the knives a few days earlier and they WERE SHARP. I was chopping up spinach a bit to fast and sliced off a bit more than the tip of my thumb. To make a long story short, the EMS guys showed up and it took two weeks to have a fully functioning thumb that still a bit numb on the sides.

After the EMS guys left , I continued to proceed with the recipe with a bandaged and throbbing thumb. I must say, these were the best spinach triangles that I have had - maybe it was the addition of herbs or the grated Parmesan cheese or maybe I was just delirious from the pain.....

One needs to work gently and fast with phyllo dough. Thaw it in the fridge overnight. I unrolled and placed it on a cookie sheet with a wet towel (that has been squeezed dry) on top. The top few sheets usually turn out a bit too wet to use.

These triangles are also handy to be made in advance and frozen in a single layer in a ziploc bag. Bake in a preheated oven - 350 degrees for about 20 minutes or till golden brown. Don't forget to brush the triangles with melted butter prior to baking. Serve immediately as it tends to lose its crunch. Also great for a light lunch with a side of salad or soup.

Spinach Triangles - New York Times Cookbook
1 pound spinach
1 1/2 tb olive oil
2 tb butter
2 cups chopped onions
1 tsp minced garlic
1 cup chopped scallions
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 chopped dill
1/3 cup chopped parsley
1 large egg
1 egg yolk
salt and black pepper to taste
1/4 cup nuts
12 phyllo pastry
6 tb melted butter

Preheat oven to 350 degrees. Rinse and chop spinach. If using frozen spinach, thaw and squeeze out excess water.

Heat oil in a large skillet and saute spinach until wilted. Drain cooked spinach in a colander and press out excess moisture with the back of a spoon. Melt butter in the same skillet on medium heat and saute onions, garlic, scallions until it starts to turn golden. Transfer mixture to a bowl to cool. Add spinach, feta cheese, dill, parsley to the cooled onion mixture. Beat egg, yolk and add to spinach mixture . Add in salt, pepper and pine nuts.

I used two sheets of phyllo for three spinach triangles. Smooth out a phyllo sheet, brush with melted butter, cover it with a second phyllo sheet , brush again with melted butter, cut to three length wise ( or two if you want bigger triangles) . Add a heaped teaspoon ( or tablespoon for bigger ones) of spinach filling and fold it to a triangle. Place of a tray and cover triangles with a wet towel or cling wrap. Brush triangles with melted butter and bake for 20 - 25 minutes or until brown. Serve immediately.

Blondies with Chocolate Chips and Walnuts

2012-01-21T19:34:00.001-05:00

I have missed blogging...

I missed picking out things to make, cooking , photographing and posting it. I have been overwhelmed by certain events for the past six months and this site was one of the casualties.

I have already made two batches of this blondie recipe to ease myself into baking mode again. I made this other recipe awhile back but this one is just as good. It is a straightforward recipe that is especially handy when one needs to make something sweet that comes together in the time it takes to heat the oven , with the help of a Kitchen Aid stand mixer of course- can't beat that :))

Blondies with Chocolate Chips & Walnuts - adapted from Martha Stewart

Preheat oven to 350 degrees F. I have used Ghiradelli semisweet chocolate chips.

2 sticks ( half pound) of unsalted butter

1cup brown sugar

2/3 cup sugar

2 large eggs

2 tsp vanilla extract

2 cups all purpose flour

2 tsp salt

1 1/2 cups semisweet chocolate chips

1 1/2 cups chopped walnuts

1/2 tsp instant espresso or coffee powder

Line 9 by 13 inch pan with parchment paper and set aside.

Cream butter , both sugars and salt until pale and smooth. Add in eggs ,vanilla extract and mix until combined. Fold in flour, a cup each of semisweet chocolate chips and chopped walnuts.

Pour into prepared baking pan and smooth surface. Sprinkle half a cup each of chopped walnuts and semisweet chocolate chips on top. Bake for 30 minutes until top is golden ( insert centre with tooth pick ,it is done if toothpick comes out clean). Cool on a rack and cut into pieces.

Broccoli Stir Fry

2011-06-19T15:05:00.006-05:00

Here is a spicy broccoli stir fry recipe that is typical of Sri Lankan cooking. Maldive fish is usally used to enhance the flavour of side dishes. I have listed 1 teaspoon of chilli powder which could be spicy for some , so feel free to reduce it according to your preference. This side dish goes well with rice, naan and curries.

Broccoli Stir Fry
1 large head broccoli - cut small, blanched and drained well.
1 medium onion - finely chopped
3 tb small dried shrimp ( soaked and dried) ( optional)
salt to taste
1 red chili - chopped
1 tsp chilli powder
2 cloves garlic - minced
2 tb peanut oil

Heat oil in saute pan and lightly caramelize garlic and chopped onions on medium heat. Add chopped chilli, chilli powder, salt and dried shrimp and stir well. Add in blanched broccoli pieces and adjust seasonings. Saute for 1 minute and take off heat. Serve as a side dish.

Banana bread with apricots.

2011-03-28T13:00:00.002-05:00

No worries if you have a bunch of bananas past its prime sitting on the kitchen counter. I usually freeze mine - skin and all in a bag until I am ready to bake a loaf of banana bread. So I am ready whenever the I feel the need to bake :)

I have been going through the cookbooks I have accumulated ( instead of being tempted to buy more - but then again I am sure that will happen one of these days) and I must say that Nigella Lawson's recipes always delivers. The apricots helps the loaf stay moist for a few days.

Banana bread with apricots
1/2 cup chopped apricots
1/3 cup orange juice
1 1/3 cups plain flour
2 tsp baking powder
1/2 tsp baking soda
120 mg unsalted butter - melted
3/4 cup sugar
zest of 1 orange
2 eggs
1 cup mashed bananas
1/2 cup walnuts - chopped
1/2 tsp salt

Preheat oven to 350 degrees.
Bring orange juice to a boil, turn off heat and add chopped apricots to it, set aside.
Line a 26cm by 11 cm loaf pan ( medium sized loaf pan) with parchment paper and set aside.
Sift flour, baking soda, baking powder and salt - set aside.

Cream butter and sugar for 5 minutes. Add in orange zest and eggs, beat well. Add in sifted flour, apricots with juice, chopped walnuts and mix until combined. Pour dough into prepared load pan and bake in a preheated oven ( 350 degrees) for one hour or until a cake tester comes out clean. Cool on a rack.