Serve this dip warm with crostini or pita chips.
Ingredients:
1 medium yellow onion, diced medium
2 garlic cloves chopped fine
1 tsp olive oil
coarse salt & ground pepper
1/2 tsp paprika
1 tsp all purpose flour
2 packages (10 oz each) chopped frozen spinach, thawed & squeezed dry
1 cup whole milk
1/2 cup sour cream
1 bar (8 oz) cream cheese
1/4 cup freshly grated Parmesan
Preheat oven to 350F.
Heat oil in a medium saucepan. Saute garlic till light brown. Add onion, salt & pepper. Cook till translucent - 5-7 minutes. Add flour - stir for 30 seconds. Add milk, spinach, sour cream & cream cheese. Cook, stirring till the cream cheese melts. Add paprika, mix & transfer to a baking dish.Top with Parmesan.
Bake for 15 minutes till the mixture is bubbling. Heat broiler and broil for 3-4 minutes until the top browns.
Friday, December 17, 2010
Applesauce Cake
Another one of Martha Stewart's creation. I love baking this in Fall/Winter. Filled with intense cinnamon & cardamom flavor, it's sweetness comes from light brown sugar & honey (I used the Carolina spiced honey).
Ingredients:
3 cups all-purpose flour (spooned & leveled) + more for dusting
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground cardamom
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed light-brown sugar
1/4 cup honey
2 large eggs
2 cups chunky applesauce
nonstick cooking spray
Confectioners' sugar
Preheat oven to 350F. In a large bowl, whisk flour, salt, baking soda, cinnamon & cardamom and set aside.
In another bowl, with an electric mixer, beat brown sugar, butter & honey until light & fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat until combined. Beat in applesauce.
Generously coat a tube pan with spray, dust lightly with flour. Shake out the excess flour. Spoon batter into the pan, smooth top & bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
Cool on a wire rack for 10 minutes. Turn out of pan on a baking sheet & then invert cake onto the rack - right side up. Cool completely. Dust with Confectioners' sugar before serving.
Ingredients:
3 cups all-purpose flour (spooned & leveled) + more for dusting
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground cardamom
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed light-brown sugar
1/4 cup honey
2 large eggs
2 cups chunky applesauce
nonstick cooking spray
Confectioners' sugar
Preheat oven to 350F. In a large bowl, whisk flour, salt, baking soda, cinnamon & cardamom and set aside.
In another bowl, with an electric mixer, beat brown sugar, butter & honey until light & fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat until combined. Beat in applesauce.
Generously coat a tube pan with spray, dust lightly with flour. Shake out the excess flour. Spoon batter into the pan, smooth top & bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
Cool on a wire rack for 10 minutes. Turn out of pan on a baking sheet & then invert cake onto the rack - right side up. Cool completely. Dust with Confectioners' sugar before serving.
Chocolate Bread Pudding
This recipe is taken from Martha Stewart's Everyday Food. I serve it cold, dusted with sugar; but I bet it will taste equally good when served warm or room temperature.
Ingredients:
1 tbsp butter + more for baking dish
10 slices cinnamon raisin bread
2 cups 1% milk
3 oz semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 tbsp confectioners' sugar (for dusting)
Preheat oven to 350F. Lightly butter a 9-inch square or 11x7 baking dish.
Toast bread in toaster until lightly crisped.
In a medium saucepan, combine milk, chocolate & butter; place over medium heat, stirring occasionally until chocolate has melter.
Tear bread into large pieced (about 4 per slice) and scatter evenly in the the prepared baking dish.
Whisk egg, sugar & vanilla in a bowl. Whisk in the milk mixture until combined. Pour over bread.
Bake until the pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
PS: To chill, let cool completely, then cover with plastic wrap and refrigerate at least an hour or overnight.
Ingredients:
1 tbsp butter + more for baking dish
10 slices cinnamon raisin bread
2 cups 1% milk
3 oz semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 tsp vanilla extract
1 tbsp confectioners' sugar (for dusting)
Preheat oven to 350F. Lightly butter a 9-inch square or 11x7 baking dish.
Toast bread in toaster until lightly crisped.
In a medium saucepan, combine milk, chocolate & butter; place over medium heat, stirring occasionally until chocolate has melter.
Tear bread into large pieced (about 4 per slice) and scatter evenly in the the prepared baking dish.
Whisk egg, sugar & vanilla in a bowl. Whisk in the milk mixture until combined. Pour over bread.
Bake until the pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.
PS: To chill, let cool completely, then cover with plastic wrap and refrigerate at least an hour or overnight.
Tuesday, December 7, 2010
Lamb Shawarma
I first came across Lamb Shawarma recipe in Food & Wine magazine. Chef Chris Hanna's recipe had intense, strong flavor with complex spices hitting your palate just right. Since then, I have modified the recipe and made it simpler to use. I have also started cooking it in oven instead of grill. I use a cast iron skillet, so I can transfer it from oven to the cook top to finish the roasting. You can use any roasting pan that you can transfer from oven to cook top.
This recipe cooks enough for 3 people, with some leftovers for late afternoon snack next day.
Ingredients:
2 lb boneless leg of lamb
1/2 cup plain yogurt
Juice of 1/2 a lime
Salt & ground black pepper to taste
2 tsp coriander powder (or ground coriander seeds)
1 tsp ground cardamom
1/2 tsp ground red pepper
1/2 tsp garam masala (this Indian spice is optional - add it for spicier version)
Ingredients for roasted onion and pepper:
1 red onion, thinly sliced
1 green pepper, thinly sliced
1 tsp canola oil
salt and pepper to taste
1/2 tsp coriander powder (or ground coriander seeds)
Mix all the ingredients, except the lamb together to create the marinade.
Cut the lamb into thin slices. Coat it completely with the marinade. Cover it and refrigerate at least overnight, or preferably, for 1-2 days.
Heat the oven to 475F. Keep the cast iron skillet in the oven to heat. When the oven is preheated, pull the skillet out, layer the lamb in it (make sure it's a single layer - you may have to cook it in phases depending on the size of your skillet), top it with marinade, cover it with aluminum foil, and cook for 45 minutes. Remove from oven and cook on the cook top till all the water is absorbed. Cook some more to brown the meat.
After keeping the lamb in the oven, mix onion, green pepper and other ingredients for roasted onion and pepper on a baking tray. Keep it in the oven on a separate shelf while the lamb is cooking. Cook for 30 minutes, turning once.
Serve Lamb Shawarma with roasted onion & green peppers, yogurt-tahini sauce and Syrian pita bread.
This recipe cooks enough for 3 people, with some leftovers for late afternoon snack next day.
Ingredients:
2 lb boneless leg of lamb
1/2 cup plain yogurt
Juice of 1/2 a lime
Salt & ground black pepper to taste
2 tsp coriander powder (or ground coriander seeds)
1 tsp ground cardamom
1/2 tsp ground red pepper
1/2 tsp garam masala (this Indian spice is optional - add it for spicier version)
Ingredients for roasted onion and pepper:
1 red onion, thinly sliced
1 green pepper, thinly sliced
1 tsp canola oil
salt and pepper to taste
1/2 tsp coriander powder (or ground coriander seeds)
Mix all the ingredients, except the lamb together to create the marinade.
Cut the lamb into thin slices. Coat it completely with the marinade. Cover it and refrigerate at least overnight, or preferably, for 1-2 days.
Heat the oven to 475F. Keep the cast iron skillet in the oven to heat. When the oven is preheated, pull the skillet out, layer the lamb in it (make sure it's a single layer - you may have to cook it in phases depending on the size of your skillet), top it with marinade, cover it with aluminum foil, and cook for 45 minutes. Remove from oven and cook on the cook top till all the water is absorbed. Cook some more to brown the meat.
After keeping the lamb in the oven, mix onion, green pepper and other ingredients for roasted onion and pepper on a baking tray. Keep it in the oven on a separate shelf while the lamb is cooking. Cook for 30 minutes, turning once.
Serve Lamb Shawarma with roasted onion & green peppers, yogurt-tahini sauce and Syrian pita bread.
Saturday, December 4, 2010
Tangy Pasta with low fat White Sauce
I make the Sauce Bonne Femme with the thinner version of Velouté Sauce. Add extra lemon juice to the sauce for a tangier flavor.
You'll get plenty of leftovers for lunch if you make this with the entire box of pasta.
Ingredients:
2 cloves garlic chopped small
2 Shallots, chopped small
8 canned artichoke hearts, quartered (artichokes should be packed in water, not oil)
1/2 pound button mushrooms, halved (or quartered, if large)
1/2 cup sun dried tomatoes, sliced into small strips
1/4 cup white wine
splash of white wine vinegar
juice from a lemon
1 box bow tie pasta
Olive oil
2 cups Sauce Bonne Femme
Keep pasta to boil.
Heat olive oil in a heavy bottom pan on medium heat, add garlic and cook till it becomes fragrant. Add shallots and cook till translucent. Add mushrooms and cook till just slightly cooked. Reduce the heat, add artichokes & tomatoes, top with wine & vinegar and cook till all the liquid is absorbed. Add Sauce Bonne Femme and warm it through.
Drain the pasta, mix it with the sauce, add salt & crushed white pepper to taste & serve with warm, freah bread.
You'll get plenty of leftovers for lunch if you make this with the entire box of pasta.
2 cloves garlic chopped small
2 Shallots, chopped small
8 canned artichoke hearts, quartered (artichokes should be packed in water, not oil)
1/2 pound button mushrooms, halved (or quartered, if large)
1/2 cup sun dried tomatoes, sliced into small strips
1/4 cup white wine
splash of white wine vinegar
juice from a lemon
1 box bow tie pasta
Olive oil
2 cups Sauce Bonne Femme
Keep pasta to boil.
Heat olive oil in a heavy bottom pan on medium heat, add garlic and cook till it becomes fragrant. Add shallots and cook till translucent. Add mushrooms and cook till just slightly cooked. Reduce the heat, add artichokes & tomatoes, top with wine & vinegar and cook till all the liquid is absorbed. Add Sauce Bonne Femme and warm it through.
Drain the pasta, mix it with the sauce, add salt & crushed white pepper to taste & serve with warm, freah bread.
Sauce Bonne Femme
French Velouté Sauce, flavored with crème fraîche and lemon juice
Ingredients:
2 cups Velouté Sauce
1 Tablespoon freshly squeezed lemon juice
1/4 cup crème fraîche
Stir the crème fraîche and lemon juice into the slightly cooled velouté.
Ingredients:
2 cups Velouté Sauce
1 Tablespoon freshly squeezed lemon juice
1/4 cup crème fraîche
Stir the crème fraîche and lemon juice into the slightly cooled velouté.
Velouté sauce
Velouté (vuh loo teh) is one of the white mother sauces of French cooking. Many other sauces (called petites sauces in French) can be made from it. I use the thinner version of this sauce on pasta (instead of the cream based pasta sauces).
4 Tablespoons unsalted butter (Use 2 tbsp for thinner version)
4 Tablespoons unbleached all-purpose flour (Use 2 tbsp for thinner version)
2 cups chicken stock
salt and freshly ground pepper
Put a heavy bottomed saucepan over medium heat and add the butter. When the foam subsides take the pan off the heat. Using a whisk, rapidly stir in the flour. Return the pot and stirring every couple of minutes, cook until the flour is a straw color (blonde roux).
Whisk the stock slowly into the roux. Reduce the heat to low and simmer for 20-25 minutes till done. Season to taste.
The sauce should have a smooth and velvety texture. Some recipes ask you to strain the sauce, but I think the sauce is smooth enough without straining.
4 Tablespoons unsalted butter (Use 2 tbsp for thinner version)
4 Tablespoons unbleached all-purpose flour (Use 2 tbsp for thinner version)
2 cups chicken stock
salt and freshly ground pepper
Put a heavy bottomed saucepan over medium heat and add the butter. When the foam subsides take the pan off the heat. Using a whisk, rapidly stir in the flour. Return the pot and stirring every couple of minutes, cook until the flour is a straw color (blonde roux).
Whisk the stock slowly into the roux. Reduce the heat to low and simmer for 20-25 minutes till done. Season to taste.
The sauce should have a smooth and velvety texture. Some recipes ask you to strain the sauce, but I think the sauce is smooth enough without straining.
Mushroom, Asparagus & Goat cheese Egg casserole
Perfect for a Sunday brunch, the leftovers make great breakfast on weekdays. I like to add a lot of fresh ground pepper to bring the flavors pop.
Ingredients:
12 large eggs
1 lb. Asparagus, woody parts removed & chopped
1 lb. Mushrooms, chopped
8 oz. Goat cheese, thinly sliced
2 tbsp milk
Salt & pepper to taste
1 tsp. Dried Dill
Preheat oven to 375F. Stir fry Asparagus & mushrooms separately with very little olive oil. Season with salt and pepper. Layer them in 9x13" casserole pan. Top with the goat cheese slices. Beat the eggs with milk. Season with salt, pepper & dill leaves. Pour it over the vegetables & goat cheese. Bake for 45 - 55 minutes till done.
Ingredients:12 large eggs
1 lb. Asparagus, woody parts removed & chopped
1 lb. Mushrooms, chopped
8 oz. Goat cheese, thinly sliced
2 tbsp milk
Salt & pepper to taste
1 tsp. Dried Dill
Preheat oven to 375F. Stir fry Asparagus & mushrooms separately with very little olive oil. Season with salt and pepper. Layer them in 9x13" casserole pan. Top with the goat cheese slices. Beat the eggs with milk. Season with salt, pepper & dill leaves. Pour it over the vegetables & goat cheese. Bake for 45 - 55 minutes till done.
Thursday, November 25, 2010
Fall Risotto
One pot meal, perfect for the Fall table. I served it with Sanford Chardonnay, which I also used in the recipe. I cooked it in my enameled cast iron pot, but any other oven-proof heavy bottomed pot would also work. This is one of the less painful recipes of Risotto, since most of the cooking happens in the oven. I adapted this from Nov, 2010 edition of Everyday Food.
- 4-5 shallots, chopped fine
- 3-4 cloves of garlic, crushed
- 2 tsp fresh thyme
- 2 tsp Olive Oil
- 1 1/2 cup Arborio rice
- 1/2 cup white wine
- 1 medium Butternut Squash, peeled and chopped into small squares
- 1 firm, tart apple like Granny Smith, cored and chopped into small squares
- 1 bunch Mustard Green, chopped into 1/2" slivers (use Kale as replacement)
- 4 cups vegetable stock
- Salt & ground Pepper to taste
- 1/2 cup Dried cranberries
- Roasted Pumpkin seeds or fresh grated Parmesan cheese
Heat olive oil in the pot on medium-high heat. Add garlic & shallots and cook for 3-4 minutes till garlic becomes fragrant. Add thyme and cook for another 2 minutes. Add the rice & cook for 4-5 minutes, till rice is opaque. Add the wine. Cook, stirring constantly till the wine is absorbed. Add the squash & apple and stir to mix. Add the vegetable stock and once it comes to boil, add the Mustard Green (or Kale), cranberries, salt & pepper. Cover and move it to oven. Bake for 20 minutes or so until rice is cooked.
Top with roasted pumpkin seeds (or freshly grated Parmesan for purists) and serve hot.
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