Adventures in Cooking

Italian Meatballs

2005-08-30T23:13:00.000-07:00

This recipe is for my friend Sue who seems to love Italian food as much as I do.

I love Italian food, and have eaten in Italian restaurants all over the world not to mention in Italy. I have tried many meatballs, but my aunt makes the best ones I have ever had. This recipe is based on hers, but I have adapted it slightly to my taste, I recommend that you adapt it for yours.

2 lbs ground beef (see note)
3 eggs
3 cloves of garlic crushed
3/4 cup Grated Romano cheese
1/2 cup Grated Parmesan cheese
2 handfuls of dried parsley parsley
handful of fresh basil
2 teaspoon salt
fresh ground pepper to taste
Bread crumbs from 6 slices of white bread crusts removed (rub between hands)

Cut crusts from bread and cut into cruton like pieces, then rub those pieces in between the palms of your hands, they will break into tiny crumbs. Mix remaining ingredients together in a mixing bowl seperate pieces out and roll into balls about the size of a golf ball (or larger if you like). Set balls aside onto waxed paper.

Saute in olive oil over medium heat until brown on all sides. I like to add some marinara sauce to the meatballs once they have browned turn the heat to low and allow to cook for about 15 minutes. The meatballs can also be poached in water instead of sauteed. Serve with spagetti or your favorite pasta and extra marinara sauce.

Note: I used extra lean beef, because the meat is heavily seasoned it is full of flavor, and the egg and bread bind the balls together. You can use beef, pork, veal, turkey, chicken or a combination to find what suits your taste best.

Mozzarella Milanese

2005-08-17T14:44:00.000-07:00

I had to post something for my new friend Moo.

Mozzarella Milanese - Cheese Sticks With Marinara Dipping Sauce. These are so easy to make. Absolutely delicious and fairly low calorie considering what they are. Mozzarella is made with skimmed milk so its lower in fat than other cheeses, and the use of egg whites and olive oil also helps.

1 lb of Mozzarella cheese
1/2 cup of flour
2 eggs beaten (egg white substitute)
1/2 cup of dried bread crumbs (I use Panko)
1 Tablespoon dried parsley flakes (optional)
1/2 cup of olive oil

Cut cheese into slices about 1 inch by 4 inches (typically the length of the loaf of cheese). Roll cheese in flour then dip in egg and roll in bread crumbs (Panko are Japanese coarse breadcrumbs, they give a wonderful crispiness and texture, but any bread crumbs will suffice.) Make sure cheese is thoroughly coated in mixture. Heat oil over medium heat until hot, then add cheese to oil carefully taking care not to spatter. Cook about 2 minutes or until they start to brown. Drain onto paper towels. Serve with Marinara sauce for dipping.

Cooking - Which type of oil?

2005-08-12T07:26:00.000-07:00

By now you have noticed the heavy influence of Indian food on this site, the reason is simple, I love Indian food. You will notice that I commonly use olive oil, where most Indian recipes would call for ghee (clarified butter), vegetable oil, or mustard oil.

I choose to use olive oil because of its health benefits. The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels.

Recently I have discovered grape seed oil (which can be found in many supermarkets or health food stores) and found that it may have even more benefits than olive oil. Grape seed oil is higher in polyunsaturated fat, which is thought to protect against heart disease, lower blood pressure, and have many other health benefits. Read more about it here: http://www.bodybuildingforyou.com/health-supplements/grape-seed-extract.htm

Because of its unique properties, you only need to use about half the amount of grape seed oil as you would with olive oil, canola oil or most other oils. Also, grape seed oil has a high smoking point (as high as 400° F) which means less smoking or burnt taste when frying or sautéing.

Labra

2005-08-07T12:17:00.000-07:00

This is the vegetable dish I promised to post for Mermaid some time ago. It is made with the five spice mix and is a wonderfully fragrant dish. Labra is a staple in Bengal, a vegetable dish often served when family gathers or when guests are present. The ingredients can be varied to what is available that day in the market or even what is available in your refrigerator.

Vegetable oil - 2tbs
Bay leaf - 1
1 teaspoon sugar
Five Spice "Panch Poran" 1/2tsp
Minced ginger - 3tbs
Turmeric - 1/2tsp
Ground cumin - 2tsp
Salt - 3/4tsp
Cubed potatoes - 1/2cup
Peeled and cubed sweet potato - 1 cup
Cauliflower, cut into floret - 2cup
Sliced green beans - 1cup
Cubed eggplant (brinjal) - 2cup
Red chili powder - 3tbs (or to taste) or fresh green chilies to taste
Cooked green peas or frozen- 1/4cup
Chopped tomatoes - 3/4cup
Water - 1/2cup
Garam masala - 1/2tsp

Heat half the oil and add sugar. Fry for a few seconds. Lower heat and add bay leaf and five spice. Sauté for a few seconds until seeds begin to pop then add ginger, turmeric, cumin and salt. Add tomatoes, potatoes, and sweet potatoes, I like to brown the vegetables slightly, now you can add water, Cover and simmer for 15 minutes.

Add cauliflower, beans, eggplant and red chili powder or chopped chilies. Simmer till done (vegetables should be soft and a bit mushy). Sprinkle some hot water for thick gravy. Add peas, mix well and simmer for a while. Remove from heat and sprinkle Garam masala and serve hot.

Panch Poran (Five Spice)

2005-07-22T00:45:00.000-07:00

Panch Poran literally means 5 spice or condiment. This wonderful masala is made up of a blend of whole seeds containing, cumin, fenugreek, fennel, mustard, and black onion seeds. It is excellent for flavoring when used in vegetable dishes, but can be used in dal or fish.

Panch Poran Spice Mix
2 T fenugreek seeds
2 T kalongi or kalogeera (onion seeds)
2 T black mustard seeds
2 T cumin seeds
2 T fennel seeds

Mix all of the above spices together. Save the spice mixture for use in your Bengali dishes. Most recipes call for about a teaspoon of the mixture. Pre mixed Panch Poran can be purchased at your Indian Grocer or online.

BBQ Time!

2005-07-20T00:37:00.000-07:00

Now that it's summer everyone is starting to barbeque. American barbeque is very tasty, but can also be very fattening with high sugar and fat content. Try this simple Greek marinade for an incredible barbeque experience. You can also really impress your friends with this one, and it’s so easy!

Easy Kebabs (Souvlaki)

Souvlaki or Souvlakia are grilled, marinated lamb kebabs that are a delicacy in Greece. As you get more comfortable making them, you can vary the amounts of each ingredient, until you have the perfect kebab for your taste. This recipe takes only minutes to prepare and whomever you serve it to will be thoroughly impressed!

1 lb of lamb leg steak or beef steak such as round
wooden or bamboo skewers
juice of 1 lemon
1 cup of olive oil
1/2 cup of red wine or wine vinegar
2 to 3 cloves of garlic crushed
2 bay leaves crushed into little pieces
large bunch of fresh oregano (or 2 teaspoon of dried)
1 teaspoon of dried rosemary
salt and pepper to taste

Trim the meat of any fat and cut into small cubes (you can ask your butcher to do this for you) and carefully thread meat onto approximately 8 skewers. Peel and mince the garlic, juice the lemon straining out any pips and finely chop the fresh oregano. In a bowl place the lemon juice, garlic, olive oil, oregano, wine or wine vinegar and salt and freshly milled black pepper to taste.

Place the kebabs in a shallow flat dish and pour the marinade over them. Cover with plastic wrap and refrigerate for several hours or overnight.

Preheat your grill or barbeque. Place the skewers over a medium heat and cook for around 4 minutes each side for medium rare (cook to temperature accordingly), brush with extra marinade and turn once.

Note: Chicken can also be used in this marinade.

Recipes - Chicken Cacciatore

2005-07-05T12:20:00.000-07:00

I just made this dish for a small dinner party which included my parents. The dish was a huge hit with just the right amount of flavors to satisfy anyones palate. Cacciatore [ kah-chuh-TOR-ee ] means hunter in Italian, and this is the Italian version of hunter’s chicken. Like many Italian recipes it varies from region to region. This is a version I have adapted to my taste, you can change the amounts of ingredients each time you make it until you come up with the perfect version for you.

2 lb chicken, skinned and cut into pieces (Use breasts for a lower fat dish)
1 large onion, sliced
1 green pepper, chopped
1/4 cup olive oil
2 garlic cloves
1 lb plum tomatoes roughly chopped (canned are fine)
1 12oz can of Tomato Sauce
1 tbsp fresh parsley, chopped (if using dried about 1.5 teaspoons)
1 tbsp fresh basil (1 tsp of dried)
1/2 tsp oregano
3/4 tsp salt (or to taste)
1 cup of red or white wine (optional) (a good rule of thum to use with wine is put in the wine you would drink with the dinner, you are sure to get a flavor that is not a surprise to you later.)
pepper, to taste
1/4 lb mushrooms, sliced (optional)

Heat the oil in a large sauté pan over medium to medium high heat, when the oil is hot add the onion sauté it until it begins to turn light brown, then add the green pepper, mushrooms, and garlic, cook for only a few minutes stirring frequently to avoid burning the garlic. Tip: keep some water next to the pan if the anything starts to burn, just add a little water and stir it in. Remove the onion and green pepper mixture and place it in a small dish. Now add a drop of olive oil to the hot pan and place the chicken peices in the pan. Sear the chicken about 4 minutes on each side, the chicken should be slightly browned, this will lock the juices into the chicken.

Once the chicken is cooked you can add the tomatoes, tomato sauce, parsley, basil, salt and pepper to pan. Cook over low heat for 15 minutes stirring occasionally.
Add chicken; cover and cook over medium heat 45 minutes. Stir occasionally. Add mushrooms and cook uncovered 20 minutes or until sauce is desired consistency.

Serve with pasta or rice.

Fetuccini In Tomato Cream Sauce

2005-06-22T16:27:00.000-07:00

Sarah recently asked me for a fettuccini with chicken recipe, although this doesn’t exactly meet her request, it is one of my favorite recipes for fettuccini; it takes only minutes to prepare and is very tasty. This is a sauce that tastes best freshly made because of the egg. A lighter version can be made by using half and half and egg whites. Read the recipe through once before you try to prepare it so that you understand the subtleties.

1 pound linguine or fettuccini pasta
2 tablespoons of olive oil1 onion, peeled and chopped
2 cloves of garlic crushed or finely chopped
8 oz of chopped Pancetta or Prosciutto (optional)
Pinch of crushed red pepper
5 medium to large tomatoes skinned and chopped (you can substitute canned) Handful of fresh basil chopped (or 1 teaspoon dried)
1/2 cup heavy cream (or half and half)
1 egg beaten (or two egg whites)
1/2 cup freshly grated Parmesan cheese
1lb of chopped grilled chicken breast (optional)
Salt to taste

Bring a large pot of water to boil and add linguine. Cook about 1 minute less than package instructs, this is because you will be cooking it again later. Strain it, drizzle a little olive oil over it and toss, set it to one side. Combine parmesan cheese and cream to the beaten egg and mix.

Meanwhile, sauté onion in olive oil in a heavy skillet until in begins to turn light brown, about 3 minutes. Add the garlic, pancetta, and the crushed red pepper; allow to sauté for another minute, be careful not to burn. Now add tomatoes, basil and salt, reduce heat and simmer about 7 minutes, stir every few minutes.

Reduce sauce to low heat, and allow it to cool. Add pasta toss it thoroughly (if your pasta has cooled, make sure it heats through), if you are using chicken add it now. Now beat the egg mixture again and slowly pour it over the pasta mixing the pasta, sauce and egg mixture evenly. The sauce should evenly coat the pasta.

Serve immediately with extra parmesan cheese.

More on Curry

2005-05-20T17:51:00.000-07:00

After reading a rather brilliantly written article on Sepia Mutiny, I decided to revisit the topic of curry. Although curry is not as familiar to Americans as it is to the British, which was discussed in my earlier article, there are still some misconceptions. Most notably that curry is not one spice, although there are curry powders which were developed during the British Raj to make preparing Indian dishes easier.

In his article Manish points out that curry is one specific dish in India, and that it would be like, "calling all American food Jell-O." However, curry has become synonymous with Indian food in Britain. Manish also points out that in Hindi Chai means tea, so saying chai tea is saying, "tea tea". Similarly Caffe Latte means coffee with milk, just asking for a latte is just asking for milk, this is all part of the evolutionary process of language. Just look at Old English and you will get the idea.

Hell's Kitchen

2005-05-16T23:05:00.000-07:00

Gordon Ramsay has become a household name in Britain where he has had several television shows over the past 6 or more years. Gordon Ramsay's temper is constantly teetering on that of "Boiling Point", which is by no coincidence the title of the British television show that has inspired Fox's latest and forthcoming hit, "Hell's Kitchen", which premiers May 30th.

Ramsay is a Michelin Starred Chef whose constant pursuit of perfection leaves him often frustrated with the staff working in his kitchen. It seems for the program Fox will be Bringing Ramsay from London to Los Angeles to open a new restaurant among some fierce competitors, but this is nothing new for Ramsay who has a pedigree from some of London's Premier restaurants including his own.

In the new series the camera will follow aspiring chefs as they compete for the approval and praise of Ramsay, and for the ultimate prize, a chance to run their own restaurant. Although the show has not yet aired, I have a feeling it will be a huge hit.

Pan Seared Rack of Lamb

2005-05-15T13:20:00.000-07:00

This is so easy to prepare and oh so delicious! It's what I am having for dinner tonight.

12 to 16 oz Rack of Lamb
Salt to taste
Pepper to taste
1 Tablespoon Olive Oil

Season lamb with kosher salt and cracked black pepper
Add olive oil to a large sauté pan and sear lamb 2-3 minutes on each side.

Put lamb in baking pan and cover pan with aluminum foil. Cook lamb in oven preheated to 450 degrees for 7-10 minutes until medium rare. Let lamb rest (cool slightly) and cut into individual pieces; arrange 2 to 3 chops on each plate. Serve with mint chutney.

Mouth Watering Mint Chutney

2005-05-15T12:35:00.000-07:00

Although this is an Indian influenced chutney, it can be served with Continental or Western cuisine. It takes only minutes to make and is a great accompanyment for snacks, finger foods, or main courses. Omit the chili and garlic for a less spicy version.

1 handful fresh Mint Leaves
1 handful fresh Coriander Leaves
1 Green chili, chopped
1 clove garlic chopped
1 whole Lemon or Lime
2-3 teaspoons of Water
Pinch of salt or to taste

Put all ingredients in a blender and puree until you have a smooth paste. That's it, now wasn't that easy?

Commentary - Presentation

2005-05-02T23:11:00.000-07:00

Our minds are amazing. We can imagine things that would propel us to outer space and we can also imaging that we are eating apples while ingesting roaches, beetles and worms, just look at any episode of Fear Factor!

That is why it is important to consider food presentation. To our brains ugly food means ugly taste. Lets face it many of us eat some disgusting things, but if we have already told ourselves we will like it, the hard work is behind us.

One thing that I have learned from working in restaurants and also owning them myself is that if the food doesn’t look good on the plate, it won’t be eaten. You may have noticed (or may notice after reading this article) that when food is served in a restaurant it is placed in zones of the plate that resemble zones of the clock. Vegetables at 2 or 3, starches at 9 or 10 and the entrée should be facing you at 6.

In years of late, thing have been turned upside down in the world of haute cuisine. Food is often stacked on the plate in layers and glazed or drizzled with sauces. Nouvelle cuisine has seen portion sizes decrease, while this may be a good thing in a society that is overindulgent, simple practices of dining have changed.

There is a simple point behind my writing this article; you should try your best to make the food you serve look the best it possibly can. If you are having a dinner party, I would recommend serving the food buffet style, allowing your guests to serve themselves. When we serve ourselves our brains do not use the same process in determining how tasteful or un-tasteful the food looks.

Recipes - Marinara Sauce

2005-04-28T15:39:00.000-07:00

This is a very easy sauce to make and is better if made ahead of time so the flavor can really come out. You can keep it in the fridge for up to five days, or make a large batch and freeze it in small containers. This sauce is great with seafood in fact Marinara literally means mariner. The sauce was created by the sailors (or their wives) and paired with the catch of the day. It can also be paired with meatballs, meatloaf or even roast beef or pork.

Try spreading it on pita bread and adding some grated mozzarella and your favorite toppings then preheat the oven to 400 F and bake until golden brown (about 6 to 8 minutes.) I used to serve these in my restaurant in Seattle called. “The Brick Street”, the clientele loved them.

1 tbsp Extra Virgin Olive Oil
2 to 4 cloves of garlic minced or crushed
1 29 oz Can tomato sauce (pureed tomatoes, not actual pasta sauce)
4 to 6 leaves of fresh basil chopped (or 1 tsp dried)

Heat the oil in a large pot over medium heat. When the oil begins to get hot add the garlic. Stir the garlic being very careful not to burn it, when it starts to change color add the sauce, add the basil, reduce the

Recipes - Fast and Easy Thai Beef Curry

2005-04-27T23:14:00.000-07:00

Thai Beef Curry

This recipe is for my friend George who is a great guy, but recently moved and is very busy with his new job. This is a simple yet delicious recipe that can be made in minutes or ahead of time for a wonderful meal. George used to make Thai curries for me which were delicious.

2 tbsp olive oil
1 onion chopped
1 bay leaf
4 green cardomom pods (optional)
1 lb of beef cut into bite sized pieces
1 tbsp Thai curry paste (see recipe, or store bought)*
2 tbsp fish sauce
1 can coconut milk
1 teaspoon Brown sugar
1 whole capsicum (large green, red, or yellow pepper)
handful chopped basil
handful cilantro
salt to taste

Heat pan or wok on high or medium high (whichever you are more comfortable working with). When oil is hot, add the onion and fry until light brown, then add the beef, sauté until it begins to brownNext add capsicum (sliced) with a sprinkling of water. Stir fry for 2 minutes. Add curry paste, fish sauce, coconut milk, brown sugar, and chopped basil. Toss to heat through. Then serve with boiled rice and fresh cilantro leaves.

*Thai curry paste can be bought at most supermarkets as well as fish sauce and coconut milk.

Recipes - Thai Curry Paste

2005-04-27T22:18:00.000-07:00

I absolutely love Thai food and so does my whole family. This paste can be used for any type of meat or fish.

4 to 8 cloves garlic, peeled
12 black peppercorns
2-3 stalks of fresh lemon grass roughly chopped
1/4 teaspoon of turmeric
2 fresh green or red chilies (or to taste)
1 tsp ground coriander
1 tsp ground cumin
1 large onion chopped coarsely
Handful of fresh chopped coriander (cilantro) - use roots, stalks and leaves
1 whole lime squeezed
4 whole cloves
2 teaspoons of paprika (optional for red color)
Salt to taste

In a food processor or a blender, combine all ingredients and puree into a paste. You will need to add a little water or oil to allow the ingredients to infuse. This mixture will last for a week in your refrigerator, but it can be frozen.

What is Balti Cuisine?

2005-04-23T21:20:00.000-07:00

I was recently unpleasantly surprised to read an article by Chris Pirillo formerly of Tech TV and all around tech guru about Balti cuisine. Mr. Pirillo implies that it is a made up cuisine that is nothing more than a very good marketing campaign. However, perhaps Chris is merely being sarcastic as is quite obvious in his fourth theory in his article.

Balti cuisine has become ubiquitous in Britain in recent years, first arising from a small restaurant in Birmingham in the late 1970s. There are now over 100 Balti houses in Birmingham alone. It originates from the region of Northern Pakistan known as Baltistan. Once a kingdom with its own royal family, Baltistan is a quite remote region nestled in the harsh and cold Karakoram Mountains.

The Balti dishes are said to be influenced by the fact that the Balti people are Nomads, traveling throughout Kashmir; and also influenced by neighboring countries such as China, Nepal and Afghanistan, making Balti a hybrid of cuisine.

Because of their nomadic lifestyle, the Balti people were said to have carried their kitchens on their backs. They would carry with them the exotic and aromatic spices traded to them by the Moghuls, a Karai (a wok like 2 handled pan) used both for cooking and for serving, and a knife needed in the preparation of meat and to chop vegetables. Unlike Indian, Pakistani, or even Chinese food, Balti is not traditionally served with rice, but instead a naan like bread.

Balti cuisine has evolved in Britain to what it is today, and nothing like what you might find in Pakistan. Indian food is becoming recognized as fine cuisine sharing the spotlight with its Continental cousins, the recent award of a Michelin star to the Tamarind Restaurant in London further emphasizes this point. As Britain continues its love affair with Indian and Indian influenced food, more and more dishes will be created that are among the most innovative, colorful and delicious cuisines in the world.

Commentary - Malasian Food

2005-04-20T23:51:00.000-07:00

My friend Dee just turned me onto this cool site where there are not only great Malasian recipes, bt there is also a plethora of information on the cusine.

http://www.malaysianfood.net/index.html

Thanks Dee!

Commentary - You would not believe what is out there

2005-04-16T22:33:00.000-07:00

There are some amazing recipes available on the web today, but there are also some very scary ones. I could not believe my eyes when I read the ingredients of this chicken curry.

http://recipes.chef2chef.net/recipe-archive/52/278070.shtml

It contains mayo, chicken soup, curry powder and cheddar cheese!!!??? YUCK

Recipes - Balti Chicken

2005-04-16T22:09:00.000-07:00

This dish is so easy to prepare and is full of flavor. The bell peppers and tomatoes give it a sweetness is absolutely wonderful. Balti dishes are made with pastes (which are spice mixtures) you will be doing this here, by mixing the spices with water.

2 tablespoons olive oil
1 onion chopped
4 to 6 cloves of garlic minced or crushed
2 green chilies (or to taste)
½ teaspoon of turmeric
1 teaspoon ground cumin
1 teaspoon ground chili (or to taste)
1 teaspoon coriander
1 tablespoon of water
2 pounds of chicken breast skin removed and cut into small pieces
2 tomatoes chopped
1 green bell pepper seeded and chopped
1 red bell pepper seeded and chopped
1 teaspoon salt or to taste

Heat the oil in a large heavy bottomed saucepan or wok. When the oil is hot, add the onion and sauté until golden brown. Add the garlic and fresh chilies, then add the spices into the mixture, and add the water. Continue stirring until the water has evaporated. Now add the chicken and brown it slightly on all sides.

Add the tomatoes and bell peppers, and stir them in so that the mixture is even. Allow the tomatoes to cook for about 5 minutes. Cover and allow to cook another 15 minutes.

Serve with rice or bread.

Recipes - Black Bean Tacos with Avocado Salsa

2005-04-14T17:12:00.000-07:00

This vegetarian dish is a delight to the taste buds. Prepare it without sour cream or cheese for a suitable vegan dish.

Salsa
• 4 large tomatoes chopped
• 2 large avocados, peeled and chopped
• 1 green chili minced
• ½ onion chopped
• handful chopped fresh cilantro
• 1 clove of garlic minced
• juice of 1 fresh lime
• pinch of salt

Tacos
• ½ onion chopped
• 2 to 4 cloves garlic, minced
• 2 cans low sodium black beans
• minced green chilies (to taste, remove seeds for milder version)
• 2 diced tomatoes
• 1 whole seeded and diced red, yellow or green bell pepper (or a combination)
• ½ teaspoon each of cumin
• ½ teaspoon ground chili (omit this or adjust this to taste)
• salt (to taste, I don’t add any salt, the spices compensate)

Condiments
• 1 1/2 cups shredded lettuce
• 1/2 cup shredded low-fat cheddar cheese
• Sour cream and anything else you want

For salsa, combine tomatoes, avocados, chilies, onion, cilantro, garlic and lime juice in a medium bowl; set aside to allow flavors to blend. You can cover this and place it in the fridge if you are preparing it ahead of time.

For tacos, in a frying or sauté pan, sauté the onion until it starts to turn golden brown, then add the garlic, chilies, tomatoes and bell pepper allow to cook for about 5 minutes stirring frequently. Next pour the black beans in to the pan and cover allow to cook another 5 minutes. Remove lid from beans and allow water to cook off.

You should only need about 2 tablespoons of bean mixture for each tortilla. Combine condiments, and salsa to your taste and enjoy!
Note: Be sure to wash your hands thoroughly after working with chilies.

Commentary - Let's Talk Curry

2005-04-14T15:19:00.000-07:00

I have read numerous books, worked in several Indian restaurants, searched all over the internet, and grown up around authentic Indian cooks. I have seen so many variations in curries it could make anyone’s head spin! Just try typing curry into Google or any other search engine and see what comes up.

To begin, lets talk about the origins of curry. Many of us in the West think of curry as being the powder that we can buy in our local supermarkets, yet when we dine out we are exposed to Chinese curries, Korean curries, Malaysian curries, Filipino curries, not to mention the red, green and yellow curries of Thailand, and that is just the tip of the iceberg!

When people ask me if I cook with curry or if there is curry in a dish I have made, I usually reply that curry or curries contain a combination of spices. There is much speculation over the origin of the word curry; in fact it is that of legends. However, most scholars have settled on the root being from the Tamil word ‘Kari’ meaning spice or spiced sauce. Alan Davidson, in his book “The Oxford Companion to Food” supports the Tamil theory.

It has been accepted that during the time of the British Raj the word became synonymous with Indian cookery. However, there is evidence to support the fact that during the reign of Richard I (1189 – 1199) in Britain there was a revolution in cooking. The British being very active in the spice trade began incorporating spices into their cuisine such as ginger, cinnamon, nutmeg, cloves, coriander, cumin, cardamom and aniseed, resulting in highly spiced cooking.

During the reign of Richard II (1377-1399) the first real English Cook book was written in 1390 called ‘The Forme of Cury’. ‘Cury’ was the Old English word for cooking derived from the French ‘cuire’ - to cook, boil, grill - hence cuisine. If this is the case, then when the English merchants first arrived in India in 1608 the word ‘cury’ had been part of the English language for well over two hundred years.

Whatever the true origin of the word, it can be said that curry has become a term synonymous with spice and flavor and we westerners enjoy our curries; in Britain curry is now the National Dish (determined by Gallup Poll) even surpassing fish and chips! The many colors and variations of curries keep the chef’s of the world busy creating, and the connoisseurs coming back for more.

Recipes - Pepper Prawns In Oyster Sauce

2005-04-13T19:05:00.000-07:00

I love Chinese food, and I am always on the quest to find declious recipes. This one is not only very tastey, its also very easy to make and takes only minutes.

8 oz Medium Prawns (shell removed and deveined)
1 onion chopped
2 cloves of Garlic - minced
1 green pepper chopped
1 inch piece of ginger peeled and sliced (or 1 teaspoon powdered)
2 fresh chillies - finely sliced (you can use dried, and adjust it to your taste)
Black pepper, freshly ground (to taste)
2 teaspoons soy sauce
1 tablespoon Oyster sauce
2 tablespoons Chicken stock

Heat a wok till it's medium hot. Add the oil and wait till it gets hot. Then add the onionn and fry for about a minute. Add the garlic, ginger, green pepper and chillies. Stir-fry for about 10-20 seconds.

Add the prawns and stir-fry for another 30 seconds, add the black pepper.
Now add the soy sauce, oyster sauce, and chicken stock. Turn up the heat to high and stir-fry for another 30 seconds. Let the sauces thicken but not burn.

Remove from heat when prawns are cooked through. The prawns should be pink, take care not to over cook them or they will become rubbery. Enjoy this dish with brown or white rice.

Recipes - Chicken Tikka Masala

2005-04-09T17:34:00.000-07:00

My friend Jason asked me how to make this dish, it is one of his favorites as it is one of mine. The recipe is fairly straight forward read it through once before attempting it, and enjoy!

2lbs of Chicken Tikka (see Chicken Tikka recipe)

Part one:
5 oz. tomato paste
10 oz. canned tomatoes
1 inch piece of ginger paste peeled and chopped coarsely
2 to 4 garlic cloves coarsely chopped
2 green chilies seeded and chopped (or to taste)

Part two:
2 tablespoons oil or ghee (I use olive oil)
1 onion julienned
6 cloves
6 to 8 green cardamoms bruised
1 stick of cinnamon
2 teaspoons coriander
2 teaspoons garam masala
1 teaspoon ground chili
1 ½ cups cream (half & half or 2% milk)
1 teaspoon brown sugar or to taste (optional)
Salt to taste

Put the ingredients of part one in a blender or food processor and puree; you may need to add a little water to allow all ingredients to blend together.

Sauté the onions over medium heat until they begin to turn light brown; now add the whole spices (cloves, cardamoms and cinnamon) and continue to sauté for another minute, while stirring. Add the coriander, garam masala, and chili and a drop of water, then add the pureed mixture. Bring slowly to a boil over medium heat then lower heat and cook until the sauce thickens (10-15 minutes).

Add the Chicken Tikka, then add the cream and stir. Now add sugar and salt to taste. Simmer for another 5 minutes. Garnish with chopped cilantro, can be accompanied by rice, chapaits, or naan bread.

Note: Bruise cardamoms by breaking them open slightly

Recipes - Chicken Tikka

2005-04-09T17:20:00.000-07:00

This is a wonderfully light chicken which contains virtually no fat or carbohydrates. It can be eaten as a starter, used to stuff breads, eaten as a main dish or used in the preparation of Murg (chicken) Tikka Masala, a very popular dish.

1 teaspoon cumin
1 teaspoon coriander
1 cups light plain yogurt (or fat free)
1 1/2-inch piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
1 ½ tablespoons olive oil
2 tablespoons fresh lemon or lime juice
½ teaspoon ground turmeric
1/2 teaspoon garam masala (optional)
1 teaspoon black pepper
1/2 teaspoon ground chili
1 teaspoon salt (or to taste)
2 lb skinless boneless chicken breasts cut into bite sized pieces
Wooden or bamboo skewers

Purée all ingredients except chicken in a blender until spices are well ground. Put chicken in a large bowl add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled for at least 2 hours, but preferably over night. After marinating, thread chicken onto skewers.

Preheat broiler line broiler pan with foil, and coat lightly with oil. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 3 to 5 minutes on each side.

Note: Garam Masala is a spice mixture availed at Indian grocery stores and many health food stores.

Impress Her - Cook for Her

2005-04-09T17:02:00.000-07:00

Some say that nothing turns a woman on more than a man who knows how to cook. All the recipes in this blog are all quite easy, just take your time and don’t get stressed. Cooking should be fun and enjoyable. Put some music on and relax.

You will need to inventory your kitchen and perhaps get a few new items. Make sure to use the proper utensils. If you have not really cooked before, you may not own knives or pots and pans. Buy yourself a decent quality set of knives, although I use a chef's knife for most everything. Make sure to keep you knives sharp. There are many varieties of knife sharpeners are that are easy to use. There is nothing that looks more pathetic than someone chopping vegetables with a steak knife. Salad looks best served in a salad bowl; this is pretty elementary stuff, isn’t it? Get yourself a pepper mill, fresh ground pepper tastes much better. Try to use fresh whole foods in place of prepackaged, this includes fresh herbs.

I love to cook and as you get more comfortable in the kitchen, so will you. Cooking can be therapeutic; my dad seems to get enjoyment out of cooking and is a great cook.

Find some helpful hints here: Improve your cooking experience.

Some Simple Tips To Improve Your Experience

2005-04-09T16:27:00.000-07:00

Practice makes perfect. If you are not confident in the kitchen try cooking for yourself first, or for your buddies. Take your time, start after lunch on a weekend, prep all the food and make the desert before hand then put it in the fridge. If you are having salad you can make this before hand also, but don’t dress it until just before you serve it or it will wilt.

Take your time. Start the meal a few hours before you plan to serve it. It is very important not to stress out. People have often commented on how relaxed I am in the kitchen, like anything this is a state of mind. Just tell yourself you can do this, its not that hard, and if doesn’t work out this time, it will next time.

The Real Thing. Try to avoid serving ready made food, not only is it not as good for you as whole foods, but she will be much more impressed if you make everything from fresh food.

It's not easy being Green. Many people dont like green vegetables, but there are many other choices. Choose a vegetable you both like, but that doesn’t require a lot of prep work. You may not want to peel carrots as well as potatoes, so you might opt for broccoli or peas (if you like green veggies) all you have to do is boil or steam them and they will make a great accompaniment to any meal. Buy baby carrots that are already washed and peeled, all you have to do is boil them for a few minutes, dont over cook them or they will lose flavor and nutients. By the way there are varieties of potatoes that don’t have to be peeled (such as new potatoes) just make sure to wash them well.

Remember, less is more. Don’t over spice or season; foods taste best when their natural flavors are allowed to come out.

Don’t overcook red meat. Red meat such as beef or lamb tends to get tougher the more it is cooked.

Watch a cooking show. Nowadays cooking shows seem to be ubiquitous. You can find them everywhere. If you have the Food Network, put it on. Watch the way the cooks and chefs handle the food, utensils and the pans. You can learn a lot from watching.

Make the meal your own; personalize it to your taste. Try to relax and have fun with it, she is going to be very impressed with your efforts, if you make a mistake don’t worry. Try to prepare far enough in advance that you can go back and start over if you burn something.

Recipes - Bhuna Ghosht

2005-04-09T16:07:00.000-07:00

In the method of Indian cooking called Bhuna, the meat is browned slightly and no sauce is present. Ghosht means meat and any sort of meat can be used including pork. This is a healthy low fat dish with virtually no carbs. If you are counting carbs, accopany this with a salad like a katchumber salad (see recipe) or dal (al lentil dish). Brown rice and whole wheat bread like chapatis are also a great alternative to white rice.

1.5 lbs of Lamb or Beef
2 tablespoons of coriander seeds coarsely pounded (or ground coriander seed)
1 tablespoon paprika
1 teaspoon ground chili (or to taste)
¼ teaspoon turmeric
1 teaspoon freshly ground black pepper
3 tablespoons of olive oil
Salt (to tastes)
Handful of chopped cilantro leaves to garnish

Prick the meat all over with a fork, this will allow the spices to penetrate the meat. Cut meat into bite size pieces. Mix the ground spices together in a small bowl and coat the meat with the spice mixture. Put the meat into the fridge and allow to marinate for at least one hour.

In a large saucepan, heat the oil over medium heat. Add the meat and sauté quickly so that meat is cooked on all sides. Lower the heat and sauté for 5 minutes, or until cooked thoroughly, continue to stir to keep it from burning. Garnish with cilantro leaves sprinkled over the top.

Recipes - Keema

2005-04-08T23:45:00.000-07:00

When I first began cooking for myself my father suggested making Keema, a spiced, minced meat with can be used to stuff peppers, breads, samosas, biryanis, and other Indian delicacies. The dish is very easy to make and also very tasty. My father gave me a basic recipe, and I have also studied many other recipes which I have altered over the years to come up with what I think is the perfect Keema. Serve with Basmati Rice.

2 tablespoons of oil or ghee (ghee is clarified butter)
1 onion peeled and chopped
3 cloves of garlic chopped or crushed
1 stick of cinnamon
6 cardamom pods
2 black cardamom pods (optional)
1 or 2 bay leaves
1 lb lean minced beef or lamb
1/2 teaspoon of turmeric
1 teaspoon of chili powder (or to taste) you can also substitute fresh chilies here.
2 teaspoons coriander
2 teaspoons cumin
1/4 pint of plain unsweetened yogurt or 8 oz of chopped tomatoes
4 oz frozen peas (optional)
Salt to taste

Prep time 10 minutes
Cooking time 30 minutes

Heat the oil or ghee over a medium flame in a large pan (I usually use a large sauté pan) when the oil is hot, add the whole spices; when they begin to sizzle and pop, add the onion and sauté until they start to turn light brown. Add the garlic and let it sauté for about 1 minute. Then add the ground spices, and little water.

Now add the minced meat and break it up in the pan stirring continually to brown the meat. I usually beat the yogurt before adding it to the pan to keep it from separating add only about a tablespoon at a time and stir it into the mixture. Add the peas and salt, cover and let simmer for 20 minutes.

Recipes - Chicken or Poultry Stock

2005-03-08T20:39:00.000-08:00

This recipe works great if you have a chicken or turkey carcass left over. Many soups call for chicken stock, probably more than any other stock. This is very easy to make it just takes a little time for the flavors to really come out.

2 large onion, peeled and quartered
2 large carrot, cut into thirds
3 celery stalks, cut into thirds
5 pounds chicken or any poultry bones
2 to 4 cloves of garlic peeled and coarsely chopped
2 large or 4 small leeks, coarsely chopped
2 bay leaves
teaspoon of fennel seeds
6 sprigs of fresh flat-leaf parsley
½ teaspoon dried thyme
6 cloves
12 whole black peppercorns
Sauté the onions until light brown in a large pot over medium heat. Then add the carrot, celery, and garlic, continue to sauté for a few minutes (be sure not to burn the garlic, if it starts to burn add a little water.) Place all the remaining ingredients in the pot and cover with cold water. Bring to a boil over high heat.

As the stock approaches boiling point, remove any impurities that rise to the top by skimming with a ladle. Reduce the heat and simmer the stock for 3 to 4 hours, continuing to skim impurities form time to time while the stock cooks.

Remove from the heat and let the sock sit for 10 to 15 minutes, then ladle through a fine strainer. Cool by placing the container of stock in the refrigerator, after the stock cools any fat will collect at the top, you can skim this off. The stock will keep for about 1 week in the refrigerator, or you can freeze it in 1 cup batches.

Recipes - Potato Leek Soup

2005-03-08T19:20:00.000-08:00

This is a hearty and healthy soup; it makes a great starter to most any meal. Alternatively, it can be eaten as a meal with a loaf of good bread, or on its own.

4 large potatoes2 or 3 leeks, washed and chopped
2 onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 bay leaf
4 cups chicken stock or broth (see Chicken Stock recipe, canned chicken broth from the grocers is fine.)
1/2 cup heavy cream (use skimmed or part skimmed milk for a lower fat version) 2 tablespoons butter (use olive oil for low fat)
2 tablespoons chopped flat leaf parsley (2 teaspoons if using dried)
salt and pepper (to taste)
1/2 cup of spring onions (optional)

Melt the butter or heat the oil over medium heat in a large saucepan, add the leeks, onion, and garlic sauté until onions begin to turn golden brown, add the bay leaf and garlic sauté for about 2 minutes add the potatoes and parsley, cook for 5-7 minutes, stirring frequently.

Add the chicken stock or broth (you can use canned if you chose not to make your own), salt and pepper. Gently stir in the cream or milk. Reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.

Allow the soup to cool for at least 20 minutes (you can put it in the refrigerator to expedite this process). Transfer the mixture to a blender or food processor in batches and puree until smooth.

Reheat the soup. You can swirl a little cream in before serving, this makes for a nice presentation.

Cooking - Easy Indian Snack

2005-03-06T15:36:00.000-08:00

After reading "Why an 18 year old shouldn't cook" on: http://chennaigalwrites.blogspot.com/ I decided to post directions for making Pappadams (crispy lentil crackers), an easy and healthy Indian snack. Buy a package of Pappadams from your Indian grocer or health food store.

Place 2 Pappadams in the microwave, and heat on high for 45 to 60 seconds or until cooked through. Watch through the glass to ensure proper cooking.

Serve with chutney or pickle (also available at your Indian grocer).

Enjoy!