Category: recipes

Molasses Spice Cookies

Adapted from The Joy of Cooking

1 stick unsalted butter
1/2 cup sugar
1 egg
1/2 cup molasses
1/2 cup buttermilk
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cardamom
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp table salt
1/2 cup chopped raisins (optional, I didn’t use them but my mom said they would have been a good idea, and The Joy agrees)

Heat oven to 350. Beat the butter until soft, then add the sugar and blend until light and creamy. Beat in the egg and molasses.

Sift the flour, baking soda, spices, and salt. Alternate adding in thirds the sifted ingredients and the buttermilk to the mixture in the bowl, beating smooth after each addition. (Er, that wasn’t terribly clear. Sift those things together. Add a third of the buttermilk to the butter/sugar/egg/molasses mixture. Beat smooth. Add a third of the sifted flour/soda/spices/salt to the bowl. Beat smooth. Add another third of the buttermilk, etc.)

Drop the batter in teaspoons onto a greased or parchment-lined cookie sheet. Bake for 8 to 12 minutes.

(Note: these baked up as soft little puffy cookies. I have a feeling if I made them in warmer weather, they might have coalesced into an large amorphous cookie. This happened with the Pfeffernüsse. So just be careful, and if you feel like the dough is way too loose [this may be hard to tell, as it’s a pretty loose dough anyway], put it in the fridge for 10 minutes or so before baking.)

Light and Fluffy Dinner Rolls

Adapted from The Joy of Cooking

1/4 cup warm water
1 Tbsp active dry yeast
1/4 cup butter
1 1/4 tsp salt
2 Tbsp sugar
1 cup hot water
1 egg
3 cups AP flour
Nonstick cooking spray

Combine the warm water and yeast. Whisk together and let sit.

Combine the butter, salt, sugar, and hot water. Stir together until the butter melts. Place in the fridge for five minutes or so to cool down to under 120 degrees. Add the yeast mixture and stir to combine. Beat in the egg, then mix in the flour. The dough will be very, very soft.

Cover the bowl and place in the fridge for 2 to 12 hours. (I rose it on the counter, but the dough was very sticky and hard to handle. I think it’s better to refrigerate it.) Punch it down. Prepare a muffin pan or baking sheet with nonstick cooking spray (you may have to use both, as this recipe yielded 15 rolls for me), and fill the cups about halfway full with dough. Oiling your hands may be necessary if the dough is really sticky. If using a baking sheet, place the rounds about two inches apart. Let rise for about 30 minutes (turn the oven on to 425 about 15 minutes in), or until doubled in bulk. Back at 425 for 15 to 18 minutes. Remove from pan or sheet and cool on a rack.

Bhutta aur aloo ki mazedar tarkari (sweetcorn and potatoes with mustard seeds and mint)

from Indian Cooking by Madhur Jaffrey

3 Tbsp vegetable oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 clove garlic, finely chopped
5 oz. potatoes, boiled, peeled, and cut into 1/4-inch pieces
4 Tbsp cilantro, finely chopped
3 Tbsp mint, finely chopped
1 hot green chile pepper, finely chopped
Fresh or frozen/defrosted sweetcorn kernels measured to the 15 fl. oz. line in a measuring cup
3 fl. oz. coconut milk
1/2 tsp salt, plus more to taste
1/4 tsp cayenne pepper
1 Tbsp lemon juice
Freshly ground black pepper
2 tsp ground, roasted cumin seeds (put the seeds in a small pan over medium-high heat and stir until they darken and become aromatic, then grind with a mortar and pestle)

Put the oil in a large nonstick frying pan and set over medium-high heat. When hot, put in the mustard seeds and 1/4 tsp cumin seeds. When the mustard seeds start to pop (a few seconds), put in the garlic and potatoes. Stir and fry until the potatoes are lightly browned. Add the tomatoes, cilantro, mint, and chile pepper. Stir and fry for 1 to 2 minutes. Add the corn and stir, then add the coconut milk, salt, cayenne, and lemon juice. Stir again to mix and bring to a simmer. Cover, turn the heat to low, and cook for 3 to 4 minutes or until the corn is cooked. Uncover, add some black pepper and the ground, roasted cumin seeds. Stir to mix, and taste for the balance of seasonings.

Vegetable Pullao

from Indian Cooking by Madhur Jaffrey

15 fl. oz. long-grain rice
2 pints and 1 pint water
4 oz. potatoes, peeled and cut into 1/4-inch dice
1/2 medium carrot, peeled and cut into 1/4-inch dice
2 oz. fresh green beans, cut into 1/4-inch pieces
Vegetable oil
1 tsp cumin seeds
1 1/4 tsp salt
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
1 fresh hot green chile pepper, finely chopped
2 Tbsp cilantro, finely chopped
1/2 tsp fresh ginger, finely grated
1 clove garlic, minced or put through a press

Put the rice in a bowl and wash in several changes of water. Drain. Add 2 pints of water and leave to soak for 30 minutes. Drain and leave in a sieve for 20 minutes.

Choose a large, heavy pan with a tight-fitting lid. Put 2-4 tablespoons of oil in the pan. When hot, add the cumin seeds, and let them sizzle for 5-10 seconds. Then, add the potato, carrot, and green beans. Stir and saute for a minute. Turn the heat to medium-low anmd add the drained rice, salt, turmeric, ground cumin, coriander, cayenne, green chile pepper, cilantro, ginger, and garlic. Stir and saute the rice for 2-3 minutes. Add 1 pint of water and bring to a boil. Cover tightly, turn the heat to very, very low, and cook for 30 minutes. Turn off the heart and let the pan sit, covered and undisturbed, for another 10 minutes.

Tomato Sauce with Eggplant

Olive oil
1 to 1 1/2 pound eggplant, peeled and cut into roughly 1-cm cubes
1 medium onion, chopped
3 cloves garlic, minced or put through a garlic press
1/4 cup red wine
1 28-oz. can Trader Joe’s whole peeled plum tomatoes with basil, undrained
1/4 tsp dried oregano
1/4 tsp red pepper flakes
Pinch cumin
Pinch sugar
Salt and pepper, to taste
Grated parmesan and chopped fresh parsley, to serve

Salt the chopped eggplant liberally and place in a colander. Allow to sit for a half hour, then dry with a paper towel. Set a large saucepan over medium heat and add the oil. When hot, add the eggplant and cook, stirring, until the pieces have softened and taken on some color, 5-7 minutes. Remove from pan.

If the pan is looking dry, add some more oil. Add the onion and cook for about 5 minutes, or until the pieces have turned translucent. Add the garlic and cook for about thirty seconds to a minute, being careful not to burn it. Add the wine and scrape up any fond from the bottom of the pan. Stir in the tomatoes and all the sauce from the can. Use a spatula or wooden spoon to break up the tomatoes. Return the eggplant to the pan. Add the spices. Simmer for ten minutes or up to an hour or until however long it takes you to get the pasta done (could be no time at all if you timed it well, however, taking a little simmer time to let the flavors meld is always a good idea). Serve atop pasta with parmesan and parsley.

Tiramisu

Altered very slightly from a recipe by Tyler Florence

7 egg yolks
1/2 cup sugar
1/3 cup sweet marsala, plus 2 tablespoons
8 ounces mascarpone, softened to room temperature
1 cup heavy cream
1 cup brewed espresso coffee
1 ounce dark chocolate
1/4 cup brandy
1 teaspoon natural vanilla extract
48 ladyfingers
1/4 cup unsweetened cocoa powder

Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. (This is basically a zabaglione.) Remove from heat. Stir in the mascarpone until completely blended.
In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.

In a small saucepan, combine espresso, chocolate, brandy, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for at least 4 hours and up to two or three days before serving.

Khatte Chhole (sour chickpeas)

From Indian Cooking by Madhur Jaffrey

12 oz. dried chickpeas, picked over and rinsed
3 pints water
10-11 oz. onions, finely chopped
2 1/2 tsp salt
1 hot green chile, finely chopped
1 Tbsp fresh ginger, very finely grated
4 Tbsp lemon juice
3-6 Tbsp vegetable oil
8 oz. tomatoes, finely chopped (or a drained 15-oz. can of chopped tomatoes)
1 Tbsp ground coriander
1 Tbsp ground cumin
1/2 tsp ground turmeric
2 tsp garam masala
1/4-1/2 tsp cayenne pepper

Soak the chickpeas overnight. Pour the beans and their soaking liquid into a large pan and bring to a boil. Cover, lower the heat and simmer gently for 1 1/2 hours or until the chickpeas are tender. Strain the chickpeas and save the cooking liquid.

Put 2 tablespoons of the chopped onions, 1/2 teaspoon of the salt, the green chile, ginger, and the lemon juice into a teacup. Mix well and set aside.

Put the oil in a heavy, wide, casserole-type pan and set over medium-high heat. Once hot, add the remaining chopped onions. Stir and fry for 8-10 minutes, or until the onions bits develop reddish-0brown spots. Add the tomatoes. Continue to stir and fry for another 5-6 minutes, mashing the tomato pieces with the back of a wooden spoon. Add the coriander, cumin, and turmeric. Stir and cook for about 30 seconds. Next, add the drained chickpeas along with 14 fluid ounces of their cooking liquid, plus the garam masala, cayenne pepper, and 2 teaspoons of salt. Stir to combine and bring to a simmer. Cover, turn heat to low, and cook very gently for 20 minutes, stirring every 5 minutes. Add the mixture in the teacup. Stir to combine, and serve. (Good with rice.)

Baraziq (sesame cookies)

from Mediterranean Street Food by Anissa Helou

4 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter
1 egg
1/2 teaspoon white wine vinegar
1 cup unbleached all-purpose flour
pinch salt
1/3 teaspoon baking powder

For the garnish:
1 egg white, lightly beaten
1/2 cup quartered pistachio nuts
1/2 cup sesame seeds, toasted in a nonstick pan until lightly golden

Put the sugar and softened butter in a mixing bowl and work together with a wooden spoon until completely blended. Add the rest of the ingredients and blend with your hands until you have a soft dough. If the dough is too soft to work with immediately, refrigerate it for 1 hour. Divide the dough into 18-20 pieces to make small baraziq or 6 pieces to make the larger size.

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.

Shape each ball of dough with your hands until you have quite a thin disk, about 2 1/2 inches wide, and place on a large platter. When you have shaped all the disks, dip each in the egg white, then in the pistachios on one side and the toasted sesame seeds on the other. Make sure you coat them well with the seeds. Arrange on the lined baking sheet with the pistachio side down.

Bake for 25-35 minutes, or until the cookies are golden brown. Let cool before serving. Baraziq will keep for up to 2 weeks in an airtight container.

Murgh Dehin (Chicken with Buttermilk)

THIS RECIPE HAS BEEN UPDATED, GO HERE INSTEAD
from The Art of Indian Cuisine (modified by me)

2 cups buttermilk
2 1/2 Tbsp spiced onion
2 1/2 Tbsp ketchup
2 1/2 Tbsp fresh cilantro, chopped
2 tsp kosher salt
2-3 lbs chicken (or, you know, rabbit) (boneless, skinless pieces will work best- white or dark meat)
2 Tbsp vegetable oil
1 medium yellow onion, sliced
3 cloves garlic, minced
1 1/4 tsp fresh ginger, finely minced
1 1/4 tsp ground cumin
2 1/2 tsp ground coriander
3/4 tsp turmeric
1 tsp cayenne pepper (less if you don’t like the spicy so much)
1 28-oz. can chopped tomatoes, drained
2 1/2 Tbsp AP flour

Combine buttermilk, spiced onion, ketchup, cilantro, and salt in a bowl. Add chicken pieces and gently rub the paste into the chicken. Marinate overnight (or at least 5 to 6 hours) in the refrigerator.

Heat oil over medium heat in a large skillet. Add onion, garlic, and ginger, and cook until fragrant and golden, about 2 to 4 minutes. Mix in cumin, coriander, turmeric, cayenne, garam masala, and tomatoes and cook until the tomatoes are soft, another 2 to 4 minutes. Remove chicken pieces from marinade and place in skillet. Cook, stirring, 4 to 5 minutes, or until the oil comes to the surface. Add the flour to the remaining marinade and combine, whisking to get rid of any lumps. Pour the buttermilk marinade over the chicken. Cover and cook slowly for about one hour, or until the chicken is tender. Serve with rice.

(When I make this again, I may change the recipe a bit more. Postpone the addition of the tomatoes. Actually brown the chicken pieces and remove them from the pan. Make a roux with the oil, chicken fat, and flour, then add the tomatoes and buttermilk marinade. And finally put the chicken back in. Although that might not soften the tomatoes sufficiently. I don’t know. It’ll be an experiment.)

Lemon Curd

Fine Living

3 oz. unsalted butter, softened to room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

Beat the butter with the sugar until it’s light and fluffy. Slowly beat in the eggs and yolks. Beat for 1 minute more, then stir in the lemon juice. The mixture will look curdled. Do not panic.

Cook the mixture over low heat until it becomes smooth, then increase the heat to medium and cook, stirring constantly, without letting it boil, until it thickens enough to leave a path on the back of the spoon when you drag your finger through it. If you want to go by temperature, you’re looking for 170 F.

(I mixed everything in a stainless steel bowl, then put it over a pot of simmering water and whisked for 10-12 minutes.)

Remove from the heat and stir in the lemon zest. Press plastic wrap onto the surface to prevent a skin from forming and chill in the refrigerator.