Devilled drumsticks for the Gojee virtual pot luck. Some of you might know already that I contribute recipes to Gojee – a fabulously delicious site which collects recipes from around the web and makes them searchable by ingredient – beware, it’s pretty darned addictive! From time to time, Gojee hosts events in New York City, gathering contributors together over, what else? Food and drinks! Last week they held the first annual Gojee Potluck which, sadly I was unable to attend.
But, being Gojee, they thought of everything and alongside the “in real life” event, they are organising a virtual potluck which all us contributors who could not attend were invited to bring something to. I love it! For this event, I tried to think of something that will taste great hot but equally great lukewarm, or cold. Because you know when you get to a potluck, there are always so many dishes you want to check out, there’s no guarantee that you will eat all the hot dishes before they are no longer at optimal temperature.
Author: Mardi Michels. Madras Beef Curry « Las Vegas Food Adventures. This fragrant curry from Southern India has less sauce than many other versions of curry and uses no dairy or coconut milk. Don’t let the list of spices put you off; all of them can be found in the spice aisle in most major grocery stores these days. Lamb may be substituted for the beef in the recipe with excellent results. Madras Beef Curry 1 teaspoon garam masala ½ teaspoon ground cinnamon 2 teaspoons curry powder (mild or hot) ½ teaspoon freshly ground black pepper ½ teaspoon salt ¼ teaspoon cayenne pepper (or more to taste) 1 tablespoon light brown sugar 2 garlic cloves, crushed 2 teaspoons grated ginger 2 ½ tablespoons lemon juice ¼ cup olive or vegetable oil 1 lb beef thinly sliced 1 14.5 ounce can diced tomatoes Chopped green onions Steamed basmati rice Slice the beef thinly (as for a stir fry) and place in a medium bowl.
Heat a medium pan with a lid over medium heat. Add the tomatoes, stir to combine and lower the heat to medium low. Like this: Like Loading... “Art” and Chili-Garlic Quinoa with Shrimp. My mom recently handed me this little treasure that she found in her kitchen junk drawer: Hard to believe such a masterpiece was relegated to the junk drawer, right? But I suppose the fact that she kept it for almost twenty-five years says something. And clearly it was used as a real live calendar, based on the fact that it is riddled with pushpin holes. (That must have been the year the free insurance company calendar didn’t come.) But here’s the best part, the part that makes me laugh every time I look at it, and also the part that should have my sister questioning her own artistic abilities: when my mom gave it to me she asked, “Is this yours or your sister’s?”
If this had been my sister’s handiwork, she would have been twelve years old at the time. After I got home with my newly acquired memorabilia, Andy and I sat and really took a good look at its contents (and had a good laugh). June and August – Now here are some swimmers…fully clothed, up to their necks, but happy as can be. Slow cooker recipe for lemon-garlic chicken and white bean stew. While it's true that Rival invented the Crock-Pot®, back in 1971, the company didn't invent slow cooking. Clay pots, tagines and Dutch ovens all predate the electric slow cooker.
This chicken and white bean stew springs from the French farmhouse tradition of slow cooking in a pot set into the fireplace. Today, thanks to an inexpensive piece of kitchen equipment (the slow cooker I used for this recipe cost less than $20), I can make stew without hauling in wood, building a fire, raking the embers, and lugging a heavy cast-iron Dutch oven from the kitchen to set into the hearth. Lemon and garlic create the flavor base for this healthy, naturally gluten-free stew, which, like most stews, tastes even better the second day.
Slow cooker lemon-garlic chicken and white bean stew From the pantry, you'll need: onion, garlic, dried thyme leaf, lemon, chicken broth, canned white beans, cornstarch. Inspired by a recipe in Skinny Slow Cooker, a Better Homes & Gardens magazine. Ingredients Directions. Spicy Shredded Pork Roast Recipe with Raita Sauce. By now it may be obvious that I am intrigued and easily seduced by the flavors of Indian cooking. I am a pushover for any dish that makes mere mention of the words curry or coconut milk. At times I simply incorporate curry powder (not authentic, I know) into dishes such as Baked Potato Skins with Yogurt Curry Sauce. Other times I feel inspired to dig into my spice drawer to produce dishes such as my Mum's Savory Beef and Potato Curry or Spiced Tandoori Chicken with Spiced Yogurt Marinade. About a year ago I introduced you to Vikram Vij's inspiring Vancouver restaurant and his Rich and Savory Chicken Curry.
When my parents visited over Halloween, my dad presented me with a copy of Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking, co-authored by Vij and his wife, Meeru Dhalwala. After successfully cooking several recipes from their first book, Vij’s: Elegant and Inspired Indian Cuisine, I flipped through the pages of the new book with great anticipation. Pork Roast: Linguist List Cookbook - Spicy Indian Beef. Masala Knishes » Wonderland Kitchen. The winter chill that’s finally spiking the air has shifted kitchen activities to the production of warming comfort foods. By genetics, in this Slavic household that usually translates into dishes heavy (in all senses of the word) on noodles, cabbage, butter, and potatoes– pierogies if I’m feeling especially motivated .
By instinct, however, I’m also given to nomadism, so wide swaths of culinary traditions tend to make regular border crossings. It was that combination of weather and wanderlust that left me looking at my potatoes and feeling torn between knishes and samosas. The spice profile on the typical knish wasn’t packing the heat I was looking for, but even if the temperatures outside allowed for the addition of some body fat, a batch of deep-fried samosas was not how I was looking to apply the extra calories (to myself or my stove top). 1/2 cup water 1/4 cup vegetable oil 1 large egg 1/2 tsp. salt 2 1/2 cups flour In a large bowl or stand mixer, combine water, oil, egg, and salt.
Apricot glazed sriracha ginger chicken. I was going to write about roast chicken. I had it all planned and figured out. I was going to tell you of a glorious weekend on the North Fork, and wine tasting, and meeting Claudia Fleming (swoon). But all this must wait. Because I have to tell you about the chicken I made Monday night for our monthly book club. We ate it up and licked our fingers. Well, I licked my fingers, and I think the other ladies in the book club were better behaved. It’s not often that I find a recipe I like so much that I am thinking about it non-stop and so much so that I would be willing to serve it to my guests again.
Particularly for dinner parties and more particularly for those dinner parties hosted on a weeknight, when I have roughly an hour and a half to pull dinner together. And they will be met. Apricot-Glazed Sriracha Ginger ChickenLoosely adapted from Gourmet, June 2009 Preparation: 1. 2. 3. 5. 6. Serves 4. · Curry Chicken Patties. It’s funny how things happen sometimes. One minute you’re sitting on the couch daydreaming about having a relaxing day and the next you’re in the kitchen elbow deep in flour. How does this happen? On any given day I’m planted firmly on the couch catching up on my Bravo shows. Somewhere in between a neck roll and a cussing it occurs to me that only one thing can make this moment perfect and that would be_____ (insert food). I have 3 addictions. Trashy Reality TV showsAimlessly wandering the road from store to storeFood I try to do any two things on that list at any given time.
See how that happens? This is exactly how I decided to make these Curry Chicken Patties. Curry Chicken Patties Loosely adapted from The Essential Finger Food Cookbook Pastry 3 cups all purpose flour 1 tsp ground cumin 1 tsp curry powder 6 ½ oz cold butter 2 egg yolks 7 tbsp cold water Filling 4 boneless, skinless chicken thighs 1 onion, chopped 5 sprigs thyme 2 cloves garlic, crushed 3 scallion finely chopped 1 chicken bouillon.
Garam masala roasted cauliflower « Five And Spice. It’s the quality of the light at this time of year, more than just the quantity. There’s something about it. Do you know what I mean? It seeps into my pores, follows me around, tints my day in a very particular way that I can’t quite describe. When there’s snow on the ground the sun is so amplified during its brief daily visit that you don’t necessarily notice. But, when the ground is brown, littered with twigs and oak leaves, you can feel that the light is almost timid. I feel as though I barely get my day going and then I’m looking up and it is rapidly becoming dark outside. If I’m working from home, when it gets dark it means it is immediately time to initiate that day’s Cozy Winter Evening, something I feel is essential if one wishes to keep from being overcome by dreariness.
Then dinner roles around and the serious coziness commences, lights, warmth, food, and company inside shielding us from the dark and cold outside. Cauliflower reminds me of these elements of winter. Indian Dal.