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Monday, December 31, 2012

Easy Scalloped Potatoes

I used to buy the scalloped potatoes that you get in a box, but I am trying to get away from buying boxed items. I cheat a little with this recipe and use a cream of celery soup, but you can certainly make the sauce from scratch too.
Ingredients
·        3 to 4 Medium red potatoes (washed and sliced)

·        1 (10 ¾ oz.) can of condensed cream of celery soup

·        1 cup of milk

·        ½ cup shredded parmesan cheese

·        1 and ½ cup shredded medium cheddar cheese

·        1 small onion diced finely

·        Salt and pepper to taste

In a mixing bowl combine soup, milk, parmesan cheese, ½ cup medium cheddar cheese, onion, salt and pepper; whisk until all ingredients are combined.  In a 9 inch pie pan start layering the potatoes and the sauce.  Make sure you have enough sauce to cover the last layer of potatoes. 

Bake in 350 degree oven for about 1 hour.  Top with remaining cheese and bake for another 30 minutes, or until cheese is melted and begins to caramelize.
Let sit 10 minutes before serving.

Sunday, December 30, 2012

The spoon is in the eye of the beholder.-Chicken Masala


When I was going over the recipe with my mom and I said "I put 2 teaspoons of minced garlic", she cringed and said that is too much. We finally realized why; the spoon on the far right is the one my mom uses. The spoon in the middle is what my mother in-law uses and the spoon on the far left is what I use. If you ask any of us each is a teaspoon. Technically the one in the middle is a true teaspoon and is what I use for this recipe. I have to admit it was hard for me to adjust from my teaspoon to the actual measuring spoons.
  
Chicken Masala (makes 4 servings)
  • 2 tablespoons olive oil
  • 1 tablespoon cumin seeds
  • 6 small onions peeled and minced
  • 6 skinned chicken thighs (bone in)
  • 6 skinned drumsticks
  • 1 14 ½ oz diced peeled tomatoes
  • 2 teaspoon minced garlic (I use Spice Blend Pre-minced)
  • 1 teaspoon minced ginger (I use Gourmet Garden)
  • ½ teaspoon turmeric 
  • 1 teaspoon hot red chili powder (more or less depending on your taste)
  • ½ teaspoon kosher salt (more or less depending on your taste)
  • 2 to 4 cups of water (just enough to cover the chicken)
  • 2 tablespoons garam masala (more or less depending on your taste)
  • ½ cup chopped cilantro (more or less depending on your taste)
Instructions
  • Over medium high heat add oil and cumin. 
  • When the cumin starts crackling add the minced onions
  • Let onions carmelize.  Be careful to keep stirring so they do not burn
  • Once carmelized reduce heat to medium add
    • tomatoes
    • garlic
    • ginger
    • turmeric
    • red chili
    • salt
  • Cook until tomatoes start breaking down
  • Add chicken and stir to coat. 
  • Add enough water to cover the chicken
  • Bring up to a boil and cook for approx 20 minutes then reduce heat and simmer. The longer it cooks the thicker the masala and the chicken will start falling off the bones. 
  • Add Garama Masala
  • Add Cilantro
  • Serve over rice




Saturday, December 29, 2012

Garam Masala, What is it? Why should you make your own.

Garam (Hot), Masala(Mixture) is a spice used in Indian cooking. When I use the term "hot" I do not mean the scoville scale for peppers.  These spices are considered as "warm".  "Warm" spices are known for their strong flavor and scent.  A commercial version of Garam Masala can be purchased at your local grocery store (usually called Curry Powder), but I do not recommend it.  What I have noticed is the spice you get at the store is primarily Turmeric (turmeric will be discussed on another day) and very little of anything else. Finally, the store bought tends to lack in flavor intensity that you find in most Indian cooking. 

I always thought that making Garam Masala at home would be quite labor intensive until I had a conversation with my mom.  She has always made her own and it is actually quite easy if you have a spice grinder or as my mom always used a coffee grinder. 

This is the recipe given to me by my mom.
  • 2 lbs coriander (cilantro seeds)
  • 8 oz cumin seed
  • 4 oz cloves
  • 4 oz cinnamon sticks
  • 4 oz whole black pepper
  • 4 oz dried ginger powder
  • 2 oz black cardamon
Mix all the above ingredients.  Grind small batches in spice/coffee grinder and store grounds in Ziploc or air tight container.  Makes over 3 lbs  (great to share).   

 



Thursday, December 27, 2012

Got Guiness?


My in laws are visiting today and my mother-in law (Mary)  and I were discussing dinner and what we needed to go get at the store.  We decided she would make the main meal and I would do the dessert.  Mary asked if I had any Guinness and loved my response: "Asking me if we have Guinness is like I asking me if I have flour". 

For those of you who do not know us, we have a guest room that we call the "Guinness Room"  due to the many Guinness posters.  There is a Guinness light up sign in the garage.  I find any excuse to cook with it and my husband enjoys drinking a frothy pint. 


There are a couple of ways you can make this decadent dessert but here is mine.

  • 8 oz semi-sweet baking chocolate
  • 1/2 cup butter (salted)
  • 1/4 cup confectioners sugar
  • 3/4 cup Guinness
  • 3 large eggs separated
  • 1 cup heavy whipping cream
Topping
  • 1 cup heavy whipping cream
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
Create a double boiler (no need to buy one; if you have a pot, fill it with water and put it on the stove; place a glass dish on top to melt your chocolate)
In the glass dish chop up the chocolate and add the butter.  Allow to begin melting and add the sugar. 

While I am waiting for this to melt I start separating the eggs and whip the whites so that they form soft peaks (I find this takes a while so I use the Kitchen Aid mixer and walk away.) Keep an eye on it and turn off the mixer once soft peaks form.  

Once the chocolate/butter/sugar are fully melted, add the Guinness (it may look lumpy due to the temperature change but it un clumps after a few minutes if you keep stirring). 

Temper in the egg yolks. (Tempering is bringing the egg up to the temperature of the liquid by slowly adding the liquid to the egg and then adding the new mixture to the big batch.  This is done so you do not scramble the eggs). 

Once the egg yolks are incorporated, take the glass dish off the water pot.  BE CAREFUL; the glass is hot and the steam can burn you. 

While you are waiting for the chocolate to cool you can whip the cream until stiff peaks form.  Once it is whipped, fold the cream and the egg whites into the chocolate.  Pour into serving dishes and chill for 3 to 24 hours.  The longer you chill the better it sets. 

Before you serve, whip up the remaining cream. Add the vanilla and sugar towards the end. 
Top with as much or as little cream as you like. 

ENJOY!