From Jamie Oliver, a great way to express lane your Indian cooking.
To make any of the curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste
Aunt Ellen found this old timey recipe for orange cake. I haven’t tried it yet, but I’ll let you know when I do.
Grease and flour a tube pan (or use Baker’s Secret spray)
Preheat oven to 250
1 cup butter 2 cups sugar 4 eggs 3 1/2 cups AP flour (I always use White Lily) 1 tsp salt 1 tsp baking soda 1/2 cup buttermilk 1 lb candied orange peel, chopped and tossed in some of the flour 1 box dates, chopped, tossed in flour 2 cups pecan, chopped 1 can coconut
Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour and salt. Mis together buttermilk and baking soda. (This is what the recipe says, but I think it’s better to sift it with the flour.) Add flour mixture to butter mixture in 3 additions, alternating with buttermilk mixture. Fold in remaining ingredients one at a time.
Place in greased and floured tube pan and bake 2-2 1/2 hours or till toothpick comes out clean.
Recipe doesn’t say how long to cool in pans. I would try letting it cool about 20 minutes, until it has pulled away from the sides of the pan, turn out on rack and let cool completely.
Glaze 2 cups confectioners sugar 2 tbl orange juice Pinch of salt Mix together and pour over cake
2 slices cooked bacon, chopped (or real bacon bits)
1-2 green onions, chopped
Hard boil eggs - carefully place eggs in lidded pan, large enough to hold them in one layer. Bring to a boil, stirring every now and then to center the yolks. When it comes to the boil, stir, turn off heat, cover and let stand 16 minutes.
Drain, add ice and water, when cool crack all over. Let stand til cold, drain, and peel. Peel under running water, by starting at the blunt end. Make sure you get under the membrane under the shell. This can be the hardest part. Be patient! The reason you cooked 8 eggs was to allow for peeling disaster.
Slice all your eggs in half and gently pop out the yolks into a bowl. Smash the yolks well with a fork. Add a little mayo and smash and whip the mixture up some more, adding more mayo if you need it. You’re looking for smooth and creamy. Once it’s smooth, add mayo, mustard until you have your desired consistency. Add cayenne, salt and pepper to taste.
Cover and refrigerate. Before serving sprinkle generously with smoked paprika, chopped bacon, and chopped green onion.
I have doubled the sauce in the recipe according to Aunt Ellen’s instructions. She also subs red chili flakes for the chilis. 1 pound green beans, trimmed 7 tablespoons vegetable oil, divided
2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 1/4 cup plus 2 tablespoons cornstarch 2 pounds boned skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
1/2 cup plus 1 tablespoon honey 1/2 cup low-sodium soy sauce 2 large garlic clove, finely grated 6 tablespoons unseasoned rice vinegar 2 tablespoon Sriracha 2 tablespoon tomato paste 2 teaspoon finely grated ginger 6 (or more) dried whole red chiles, such as chiles de árbol (or sub red chili flakes) 1 scallion, thinly sliced Cooked rice (for serving)
Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes.
Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 6 Tbsp. water, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.
This is a great way to use up leftover green beans. I’ve given no measurements because you can do this all to taste, according to how many beans you have. If you don’t have enough beans, add some chopped lettuce. I love the parmigiano in it, but you could sub asiago or even pecorino, or omit it entirely.
Green beans, cooked Tomato Red onion or scallions Fresh basil, sliced or torn Parmigiano reggiano
Garlic Balsamic vinaigrette 1 fat clove garlic minced 1 tsp dijon mustard 1/2 tsp sugar 1/4 - 1/2 tsp salt Fresh ground black pepper 1/4 cup balsamic vinegar 3/4 cup extra virgin olive oil
For the dressing- put all ingredients into a jar with a lid. Shake vigorously, taste and correct seasonings.
Boil green beans in salted water till tender. Drain and immediately add ice and cold water to stop the cooking. Drain and pat dry. Add tomato, sliced into approximately the same shape as green beans. Add thinly sliced red onion (or scallions) and fresh basil. Add grated parmigiano reggiano. Then, Use a vegetable peeler to slice big shards of parmigiano reggiano to garnish. Dress with a garlic and balsamic vinaigrette. Add salt and pepper to taste. If you make ahead, add the tomatoes last so they won't water down the dressing.
2 cups (250 grams) all-purpose flour, spooned & leveled 1 tablespoon baking powder 1/4 teaspoon baking soda 2 teaspoons sugar 1 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cubed 3/4 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits
1. Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. 2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together. 3. Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times. 4. Placethedoughontoalightlyflouredsurfaceandpatitdownintoa1/2-inchthickrectangle(makesureto measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won't be quite as good. 5. Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk. 6. Bakeat450°Fforabout15-17minutesoruntillightlygoldenbrown.Removefromtheovenandbrushwith melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1 ounce Parmesan cheese, shredded (about 1/4 cup)
Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.
I made a few changes to the NYT’s recipe, and it was delicious! This is great comfort food. I served it with mashed potatoes and a green bean salad.You can make the beef stew several days in advance and do the onions and mushrooms the day you eat it.
3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
8 ounces frozen pearl onions, preferably the larger ones
2 tbl butter
Pinch of sugar
8 ounces cremini mushrooms, halved if large (about 4 cups)
1 tablespoon extra-virgin olive oil
1 tbl butter
Chopped flat-leaf parsley, for garnish
Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
Reduce heat, if necessary, to prevent burning. Stir in onion, carrot, celery, and cook until soft, about 10 minutes, stirring occasionally.
Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, celery, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 2 hours, turning meat halfway through. Stir in balsamic vinegar. Correct seasonings.
Meanwhile, heat butter in a large skillet set over medium heat, add pearl onions, a pinch each of salt, pepper and sugar. Cook covered until the onions defrost and release their liquid, about 7 minutes.Uncover, raise heat to high, and cook, tossing frequently, until well browned, about 5 minutes. Remove to a bowl and keep warm.
In the same skillet heat the olive oil and butter over medium high heat. Add the mushrooms and raise heat to high, tossing mushrooms til brown. Season with salt and pepper.
To serve, remove celery stalk, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley
I adapted the NY Times incredibly delicious, but complicated recipe that messed up every pot and bowl in my kitchen to a 1 pot meal. I made the duck confit the week before. It’s easy, but another step. Next time I’m going to order it online since you certainly can’t buy it in Knoxville.
1 pot Cassoulet
One week before, buy or make duck confit. (4 leg quarters)
1 lb pork shoulder, cubed (I bought country style ribs)
1 lb lamb shoulder,cubed
1/2 tsp dried thyme or 2 sprigs frsh
1/2 tsp dried rosemary or 2 sprigs fresh
1 tsp salt
1/2 tsp black pepper
4 cloves garlic, smashed
One day ahead, mix all above together in plastic bag. Marinate In fridge overnight. Also, cover beans with water (2 inches above beans) and let soak overnight.
Marinated meats from above (remove fresh herb sprigs)
1 lb fresh pork sausages, like sweet Italian, pricked all over
4 duck legs and 4 thighs confit
1/2 cup duck fat
2 onions, chopped
3 celery stalks, chopped
3 carrots, chopped
9 garlic cloves, peeled
1 lb dried great northern beans, presoaked and drained from soaking liquid
1 lb kielbasa, sliced thin
1 bay leaf
1/2 tsp salt, black pepper
Using a large dutch oven, brown meats in batches in duck fat (you don’t need to brown the duck confit). When browned well, remove and add fresh sausages. Brown well and remove. Add onion, carrot, celery, and cook 10 minutes til onions are translucent. Add garlic and cook 2-3 more minutes. Add beans and enough water to cover by 2 iches. Bring to a boil. Reduce to simmer and let 1/2 hour. Add kielbasa and bay leaf. Taste mixture and add salt and black pepper. Cook 1 hour more til beans are tender. Taste mixture and add salt and black pepper if needed.
Drain all the cooking liquid and reserve.
3 cups tomato puree, salt and pepper to taste.
Add tomato puree and seasonings. Let simmer 10 minutes.
Add all meat, duck confit, and sausages to mixture. Make sure the meats are submerged in the mixture.
Preheat oven to 375
1 cup panko bread crumbs
1/4 cup duck fat
Reserved cooking liquid
Top mixture with panko and drizzle with duck fat. Add reserved liquid around the sides up to the level of the beans.
Place dutch oven, uncovered, on a foil lined baking sheet to catch any spills and bake for 30 minutes. Crack open the crust and add reserved liquid in the cracks and around the side up to the level of the beans. Bake for 1 1/2 hours more, cracking the crust and adding liquid every 30 minutes. You’ll use all the liquid. Use some water or chicken stock if you need more liquid. You don’t want soup, but it shouldn’t be too dry either.
Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.