My Dhaba’s Tandoori Chicken - From My Rasoi #3 & WHB #21

February 24, 2006 | Filed Under From My Rasoi, Weekend Herb Blogging, Food Blogging Events | Leave a Comment 

I recently made My Dhaba’s Tandoori Chicken recipe for my family. They loved it. Another first time recipe preparation for me, it became another winner! Yay!

 

 

The recipe is fairly simple, so that a beginner like me can follow it without any problems. The only hard part (not really hard) was to remember to prepare the chicken ahead of time. I had to remember to start early in order to allow the chicken to have time to marinate (a minimum of two hours) before cooking.

 

 

The ingredients were easy to find, and as a matter of fact I already had most of them and didn’t need to go searching through different stores for them — something I usually do.

 

 

I made a spice mixture out of ginger, garlic, onions, cinnamon, salt, garlic, red chili, cumin, black pepper, coriander, turmeric, nutmeg, and paprika. What an impressive list of spices. There was a party going on in the bowl as I mixed them together!

 

 

According to the instructions, I covered the chicken with the spice mixture and yogurt, and sprinkled it with vinegar.

 

 

The marinated chicken before it goes into the oven

 

 

After it marinated for the minimum amount of time, I put it in the oven.

 

 

I garnished the prepared Tandoori Chicken with red onions, tomatoes, lemons, and one of my favorite fresh herbs — cilantro leaves — and served it with rice.

 

 

It was a delicious meal, made with love and those who ate it loved it. I didn’t hear one word of complaint.

 

 

Thanks, My Dhaba, for the delicious recipe, which you can find here.

 

 

I’m submitting this recipe to the From My Rasoi # 3 event. The theme for this month’s event is: “A way to one’s heart is through their tummy!” The participants are asked to make a dish (Indian) that their loved ones would love — Cooking for love!

 

 

Also, I’m submitting this same dish for the Weekend Herb Blogging #21 event. It contains tomatoes, and fresh cilantro leaves.

 

 

Paz

A plate of My Dhaba’s Tandoori Chicken and rice

You can find the list of scrumptious meals for this event on Hooked on Heat!

 

*One can blog about herbs, plants, vegetables, or flowers for Weekend Herb Blogging (WHB). To see the list of other interesting WHB posts, go to Kalyn’s Kitchen, Sunday.

 

Tilapia with Citrus Bagna Caôda

February 23, 2006 | Filed Under Seafood | Leave a Comment 

A recipe by celebrity chef, Giada, this Tilapia with Citrus Bagna Caôda (also spelled Bagna Cauda) is very good! From Ivonne, I learned that bagna caôda means ‘hot bath’ in Italian.

The recipe made for an easy cooking adventure for me. I prepared the bagna caôda sauce first — the main ingredients included anchiovies, olive oil, and orange juice.

Then I fried the fish. When cooked, I drizzled the sauce over the fish and served it with rice and salad.

Mmmm, Mmmm, good! Good to eat and easy to prepare! The tilapia fish was light and fluffy, and the citrus bagna caôda added a special explosive taste to the fish.

In a previous recipe post where I used tilapia (Fish with Tomato Sauce/Peixe com Mollo de Tomate), the question came up whether one could find tilapia in Italy. According to Helen of Beyond Salmon, the answer is ‘no.’ However, there are many other substitutes, such as:

Catfish
Cod
Hake
Haddock
Pollock
Red Snapper
Bass
Sea Bream (Orata in Italian)
Mediterranean Bass (Branzino in Italian)

Helen says that you can use, pretty much, any white or cream colored fish that is delicate or slightly firm as a substitute for tilapia. Thanks for the advice, Helen!

Paz

Ed. Note: Gia has informed me, in the comments section, that while not popular, tilapia is available in Torino.

I Heart Cheese Sandwiches and Weekend Herb Blogging!

February 16, 2006 | Filed Under I Heart Cheese Sandwiches, Weekend Herb Blogging, Food Blogging Events | 2 Comments 

I really do love cheese sandwiches. In the summer time, I love to have a cheese sandwich made from a couple of slices of American cheese or Munster cheese with lettuce, tomato and mayo (mustard with the Munster cheese) on bread.

In the wintertime, I especially prefer grilled cheese sandwiches.

There’s nothing like a good ole grilled cheese sandwich. Gooey, warm and delicious cheese stuck on the bread (usually white bread and a tomato slice).

What a perfect sandwich to eat on a cold day after a blizzard (which is when I made it)! I loved my sandwich!

While some may think cheese sandwiches are boring, there are many who feel the opposite. In fact in New York City’s lower East side, there used to be a very popular place (called Grilled Cheese NYC) that specialized in different kinds of healthy cheese sandwiches. Their sandwiches ranged from the classic grilled cheese sandwich to cheese sandwiches with meat and vegetable combinations. Unfortunately for many hungry New Yorkers, it recently closed due to extreme rent hikes. Very sad. It isn’t the only popular eating establishment in the city that’s had to close for the same reason.

Last year, Michèle made a delicious sounding and looking Pear and Brie Croque Monsieur that I’d planned on making but never got a chance to do. I think it’s time I pulled out that recipe again.

Thanks to Kalyn and her brother for the really cool cheese sandwich banner. The reason for it can be found here. And thanks for pulling together all the wonderful herb-blogging posts from around the world, Kalyn. Each weekend, I learn something new. Love ya lots!

Paz

*One can blog about herbs, plants, vegetables, or flowers for Weekend Herb Blogging (WHB). To see the list of other interesting WHB posts, go to Kalyn’s Kitchen, Sunday.

Mini Tiramisu Éclairs

February 14, 2006 | Filed Under Desserts/Sweets | Leave a Comment 

After making Cordial Cherries (see here) for Zorra’s special Valentine’s Day recipe round up event, I was on a roll and decided to make another Valentine’s Day treat – for everyone. By the way, if you are interested in participating you still have time as it has been extended till February 16. Here are the rules.

I decided to try another recipe from Southern Living – Mini Tiramisu Éclairs. While the recipe was fairly easy to make, I still had a bit of a challenge.

For the first step, I made a sandwich out of the cookies using a filling of mascarpone cheese, powdered sugar and chocolate syrup.

Next I made a chocolate mixture (chocolate chips, butter, and whipping cream) to drizzle over the cookies. It involved melting chocolate. Never fear! After my previous chocolate-melting experience, I learned not to burn the chocolate. Thanks for all the tips from everyone who commented. It was very helpful!

I was supposed to drizzle the concoction over the cookies by cutting a hole in the corner of a Ziploc bag and using the bag. This was the challenging part for me. It turns out that I cut a large hole so that big globs of chocolate came out instead of nice tiny lines of chocolate on the cookies. Well, since it was my first time, I hope I may be excused.

I had to use the same technique for drizzle the éclairs evenly with a coffee-powdered sugar mixture. Another challenge for me. Again I think the hole in the plastic bag was too big and my hand wasn’t steady enough to make nice, even patterns over the cookies. My Mini Tiramisu Éclairs creation sort of look like a child’s design.

However, despite their looks, they tasted divine. Something sweet for your sweetheart! They disappeared within minutes in my household.

So, reach through your screen and help yourself to as many as you’d like.

Happy Valentines Day, everyone!

Paz

Half naked Lady Fingers waiting to become fully clothed

Mini Tiramisu Éclairs

Yield: Makes 24 éclairs
Southern Living, FEBRUARY 2003

1/3 cup hot water
2 teaspoons instant coffee granules
2 tablespoons granulated sugar
2 (3-ounce) packages ladyfingers, split
1 (8-ounce) package mascarpone cheese*
1 ½ cups powdered sugar, divided
2 tablespoons chocolate syrup
1/2 cup semisweet chocolate morsels
1 tablespoon butter
1 tablespoon whipping cream

Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.

Brush cut sides of ladyfingers evenly with remaining coffee mixture.

Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.

Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.

Microwave chocolate morsels, butter, and cream at HIGH 30 seconds or until melted, stirring twice.

Place chocolate mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over éclairs.

Let stand until firm.

Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.

Place coffee-powdered sugar mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag.

Drizzle éclairs evenly with coffee-powdered sugar mixture.

Place on a serving platter, cake stand, or in candy boxes, if desired.

*1 (8-ounce) package cream cheese, softened, may be substituted.

New York Monday #13 - Blizzard

February 13, 2006 | Filed Under New York Monday | Leave a Comment 

Cordial Cherries

February 12, 2006 | Filed Under Desserts/Sweets | Leave a Comment 

Zorra of Kochtopf has organized a special Valentine’s Day recipe round up (drinks, desserts, main courses and even menus). I wanted to participate by making a simple treat – chocolate-covered cherries. What could be simpler than that?

 

Well, I thought it would be easy enough to make. However, as usual, I had another cooking adventure.

 

Basically you soak maraschino cherries in brandy, dip them into melted chocolate, and viola – it’s ready.

 

I bought the stemmed cherries yet when I removed them from the jar; I found that half of the stems had fallen off.

 

The recipe calls for melting chocolate squares in a pan, using a candy thermometer. I don’t have one of those. Is it really important to use a thermometer for melting chocolate? Someone please tell me.

 

Since this was my first time, melting chocolate and the recipe doesn’t clarify the process, I didn’t know there was a special way to melt them. I used semi sweet chocolate chips and a bar of milk chocolate and simply put it in the pan under medium to high heat. Mistake #1.

 

The chocolate chips and chocolate bar that I used

 

After a while I noticed that instead of turning into a nice smooth brown consistency, my chocolate started to dry up, looking like a crusty porous, looking-like chocolate bread.

 

I took it off the stovetop and decided to put it into the microwave. I figured that it would melt faster. Mistake #2.

 

I left it in the microwave for a minute. Mistake #3.

 

When I opened the microwave door, billows of smoke swirled out and spread throughout the kitchen and out towards the hallway ceiling, where the smoke alarm is located. Please, please don’t set it off, I prayed.

 

I tried to fan the smoke away and moved the bowl of burnt chocolate to the stovetop. Now, it looked liked a charcoal remnant of volcano lava. The only thing missing was that tinge of red glowing fire underneath the black substance.

 

Soon a chorus of “What’s burning?” sounded.

 

“Nothing!” I replied.

 

“I smell something burning!”

 

“Nothing’s burning!”

 

We had to open all the windows in the apartment, including the bathroom. Burnt chocolate doesn’t smell good.

 

My burnt chocolate also known as lava rock

 

What should I do? Give up and eat plain cherries? No, I didn’t think so.

 

I still had half a bag of chocolate chips and half a chocolate bar left. Hope still remained. Determined to make my Cordial Cherries, I tried to figure out what I’d done wrong with the melted chocolate. I looked at the back of the chocolate chips bag and realized that it had instructions for different types of uses, including melting chocolate.

 

What was the secret? Well, not really a secret, since it was printed clearly for all to see – add a tablespoon of vegetable oil to the chocolate and heat under very low heat, stirring, and occasionally removing the pot from the heat and returning it back to the stove top. Ahhh! My chocolate melted beautifully without problem.

 

Melted chocolate — success the second time around

 

Now came the easy part: Dipping the cherries into the chocolate. For the cherries without stems, I’d read someone’s suggestion of sticking toothpicks into the cherries. It worked very well.

 

The recipe also calls for soaking the cherries in Brandy. I didn’t do that but my chocolate covered cherries still tasted good.

 

Paz

 

 

 

 

Here’s the recipe below from Southern Living, February 2002:

 

Cordial Cherries

1 (10-ounce) jar maraschino cherries with stems
½ cup brandy (optional)
1 (8-ounce) package semisweet chocolate baking squares, chopped

Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use.

Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115°. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89° and chocolate is smooth.

Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.

Yield: 2 ½ dozen

 

Note: Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.

 

Crab and Corn Chowder

February 8, 2006 | Filed Under Soup/Chowder/Gumbo, Seafood, Vegetables, Weekend Herb Blogging | Leave a Comment 

 

I’ve never been much of a chowder fan, although recently I saw an enticing clam chowder recipe that made me interested in trying it.

 

Then, the other day, I stopped by Saltshaker and found another recipe that immediately caught my attention: Crab and Corn Chowder. I’d never heard of this before. I like corn and crabmeat, so, those two ingredients were the deal breaker for me. I made a mental note to try the recipe sometime in the near future, preferably on a very cold day.

 

However, the next morning with unseasonably warm weather, I woke up with the recipe in mind and like a person hypnotized, found my way to the store to buy the ingredients needed to prepare it – corn, potatoes, red bell pepper, crabmeat and herbs. Oh, so many wonderful herbs! By the way I would have used this recipe for my Weekend Herb Blogging post but I was too late.

 

The herbs involved a mix of cilantro (coriander), basil, tarragon and parsley. How exciting for me (cilantro being one of my favorites!)!

 

I returned home and started preparing the ingredients to cook. First, I boiled the corn and then made a corn stock. Yes, that’s right. Corn stock. Me. Actually, it was quite easy – boil the corncob and use the results in the recipe.

 

Call me weird, I’ve become excited about the idea of making stock out of different food products. Initially, I only knew of chicken, beef, and later fish stock. Then from Stephen, I learned about lamb and red shrimp broth and some of its uses. Really cool! So, now I can add corn stock to my list. That’s okay, you can laugh at me.

 

My cooking momentum was interrupted when I had to walk the dogs and then found out I forgot to buy half and half milk. I had to run back to the store. I almost used canned evaporated milk but didn’t have enough. It’s probably better that I didn’t use the can milk since I’m sure it may have altered the taste of my first time chowder. Can anyone tell me if there’s a difference?

 

The meal is not hard to make and once I returned from the store, I continued cooking. My favorite part of preparing the meal was chopping the aromatic herbs to add to the chowder. As their combined scents wafted up, making me happy, I started to do my happy dance (See #9 of my culinary confessions.).

 

Soon, my crab and corn chowder was ready and I served it with crusty bread as the recipe suggested. Everything tasted fresh and delicious, from the potatoes to the crab to the vegetables. The mixed herbs especially gave it that added special flavor.

 

I’m glad I didn’t wait a day longer to try this crab and corn chowder.

 

Paz

The corn kernels removed from the cob
Making my corn stock

Most of the ingredients together in a pot

Cilantro, basil, tarragon and parsley ready to be chopped

The finished product

Ed. Note: I’m submitting this post for Weekend Herb Blogging #19. The herbs for this week are cilantro, basil, tarragon, and parsley, pictured above. Thanks, Kalyn!

*One can blog about herbs, plants, vegetables, or flowers for Weekend Herb Blogging (WHB). To see the list of other interesting WHB posts, go to Kalyn’s Kitchen, Sunday.

New York Monday #12 - Small Farmers Market

February 6, 2006 | Filed Under New York Monday | Leave a Comment