D & G hit the fish truck on Friday morning, so we prepared a fabulous haddock curry for dinner. It was rich, lemongrassy, turmeric-bright and perfectly flaky with the freshest fish. Here's the recipe, adapted from Homestyle Southeast Asian Cooking by Rani King and Chandra Khan.
Coconut Fish Curry
Mix 1/2 tsp. cayenne (for a fairly mild version) with 1 tsp turmeric, 1/4 tsp cinnamon, 3 crushed cloves of garlic, 1 tsp grated fresh ginger, 2 tsp salt and 2 onions (chopped). Toss gently with 1 lb. haddock (or other firm curry fish) cubed into 1" pieces with the spice mix and allow to sit for 15 minutes.
Meanwhile, lightly fry 2-3 bay leaves (or 5 curry leaves) and 3" strips of lemongrass from one stalk in oil until fragrant; add the fish to the pan and gently fry until brown.
Add the remaining spice mixture to the pan along with 3/4 c. coconut milk; serve on rice.
Saturday, September 19, 2009
Friday, September 18, 2009
Adventures in Baking
As little D's arrival approaches, big D and I did some baking. In our first Sunday New York Times (Magazine, 13/09) we discovered a recipe for a "Huguenot Torte," a 1965 dessert based on something called Ozark Pudding, which we had never tasted.
Since it is apple season, we thought we'd try it nonetheless, and it was VERY GOOD! I'd never had anything like it: a butter-tart-like filling of floury and sugary pecans and apples topped with a crisp meringue-type topping. But easily made in a single bowl (we used our Kitchen Aid, otherwise known as the Albatross, and I think this may have been key to the fluffy result).
Here is the recipe:
Preheat oven to 325F.
Beat 2 eggs and 1/2 tsp. salt until fluffy; gradually beat in 1 1/2 c. sugar.
Beat in 1 tsp. vanilla, 4 tbsp. flour and 2 1/2 tsp. baking powder.
Fold in 1 c. peeled and chopped tart apples along with 1 c. coarsely chopped pecans.
Pour into deep (at least 2") 9 x 9 pan; bake for 45 minutes until puffed up and then sunken.
Serve warm either plain, with whipped cream, crème fraiche or sour cream.
We think this would be divine with maple syrup instead of sugar.
A day later, P and I had an afternoon date during which we decided to make cookies. Since we'd just polished off 9 dozen (yes, we shared) chocolate chip cookies made for the hospital but finished well before we got there, we thought we'd better make something new, so chose the Spiced Ginger Mound recipe from my old Purity cookbook. It makes (I quote from my notes on the book's page) "Extremely tasty, lovely, gently-gingered cookies. EXCELLENT."
Here, then, is the recipe for what we now consider our house gingersnapchew:
Preheat oven to 325F.
Cream together 3/4 c. shortening (we use Becel), 1 c. sugar; add one egg and 1/4 c. molasses.
Add the following dry ingredients, pre-mixed: 2 c. all purpose flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. ginger and 1/4 tsp. salt.
Mix well, then shape into small balls (1-2" depending on desired cookie size).
Roll balls in sugar, place on greased or non-stick baking sheets and bake for 12 minutes (chewy) to 15 minutes (snappy).
Try not to eat them all in the first 10 minutes out of the oven.
Since it is apple season, we thought we'd try it nonetheless, and it was VERY GOOD! I'd never had anything like it: a butter-tart-like filling of floury and sugary pecans and apples topped with a crisp meringue-type topping. But easily made in a single bowl (we used our Kitchen Aid, otherwise known as the Albatross, and I think this may have been key to the fluffy result).
Here is the recipe:
Preheat oven to 325F.
Beat 2 eggs and 1/2 tsp. salt until fluffy; gradually beat in 1 1/2 c. sugar.
Beat in 1 tsp. vanilla, 4 tbsp. flour and 2 1/2 tsp. baking powder.
Fold in 1 c. peeled and chopped tart apples along with 1 c. coarsely chopped pecans.
Pour into deep (at least 2") 9 x 9 pan; bake for 45 minutes until puffed up and then sunken.
Serve warm either plain, with whipped cream, crème fraiche or sour cream.
We think this would be divine with maple syrup instead of sugar.
A day later, P and I had an afternoon date during which we decided to make cookies. Since we'd just polished off 9 dozen (yes, we shared) chocolate chip cookies made for the hospital but finished well before we got there, we thought we'd better make something new, so chose the Spiced Ginger Mound recipe from my old Purity cookbook. It makes (I quote from my notes on the book's page) "Extremely tasty, lovely, gently-gingered cookies. EXCELLENT."
Here, then, is the recipe for what we now consider our house gingersnapchew:
Preheat oven to 325F.
Cream together 3/4 c. shortening (we use Becel), 1 c. sugar; add one egg and 1/4 c. molasses.
Add the following dry ingredients, pre-mixed: 2 c. all purpose flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. ginger and 1/4 tsp. salt.
Mix well, then shape into small balls (1-2" depending on desired cookie size).
Roll balls in sugar, place on greased or non-stick baking sheets and bake for 12 minutes (chewy) to 15 minutes (snappy).
Try not to eat them all in the first 10 minutes out of the oven.
Monday, August 10, 2009
Raspberry Jam Teacakes
At a recent party, we asked a few select guests to bring cupcakes as dessert, and J., as usual, outdid herself.
This will be the first time ever that I've posted a recipe that I've not only never made, I've never actually sampled (a kid at the party told everyone that J.'s cupcakes were "the best thing that have ever happened to me in my whole life!!!" and presto, they were gone). But, I trust J. so implicitly, and I saw so many happy jammy faces at the party, that I know they'll be superb.
I'll report back when I get around to making them, hopefully sooner rather than later. . .
Raspberry Jam Teacakes
1 c. soft unsalted butter
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
2 tsp. orange zest
4 eggs
1/2 c. milk
1 c. raspberry jam
Citrus Glaze:
1 1/2 C confectioner's Sugar, sifted
1/4 tsp finely grated citrus zest
3 Tbs citrus juice
1. Preheat oven to 350F. Brush standard muffin tins w/ butter & dust w/ flour, tapping out excess. Whisk together flour, baking powder & salt.
2. Cream butter, sugar & zest 'til pale & fluffy. Add egg yolks 1 at a time, beating 'til incorporated fully. Reduce speed to low; add flour mixture in three batches, alternating w/ 2 additions of milk & beating 'til just combined after each.
3. In separate bowl, whisk egg whites to soft peaks; gently fold in batter. Spoon 2 tbsp. batter into each prepared cup. Make an indentation in the middle of each; fill w/ 1 tbsp. jam (and fresh raspberries if available). Top w/ additional 2 tbsp. batter, covering jam totally.
4. Bake, rotating tins halfway through 'til cake skewer inserted in middle of cakes comes out clean, about 30mins. Remove from oven. Run a small offset spatula around edges & turn out cakes onto wire racks to cool.
5. Whisk together glaze ingredients 'til smooth; thicken with more sugar if needed.
Drizzle cakes evenly w/ glaze & let set about 30mins. Glazed cupcakes can be stored in airtight containers up to 2 days at room temp.
This will be the first time ever that I've posted a recipe that I've not only never made, I've never actually sampled (a kid at the party told everyone that J.'s cupcakes were "the best thing that have ever happened to me in my whole life!!!" and presto, they were gone). But, I trust J. so implicitly, and I saw so many happy jammy faces at the party, that I know they'll be superb.
I'll report back when I get around to making them, hopefully sooner rather than later. . .
Raspberry Jam Teacakes
1 c. soft unsalted butter
3 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
2 tsp. orange zest
4 eggs
1/2 c. milk
1 c. raspberry jam
Citrus Glaze:
1 1/2 C confectioner's Sugar, sifted
1/4 tsp finely grated citrus zest
3 Tbs citrus juice
1. Preheat oven to 350F. Brush standard muffin tins w/ butter & dust w/ flour, tapping out excess. Whisk together flour, baking powder & salt.
2. Cream butter, sugar & zest 'til pale & fluffy. Add egg yolks 1 at a time, beating 'til incorporated fully. Reduce speed to low; add flour mixture in three batches, alternating w/ 2 additions of milk & beating 'til just combined after each.
3. In separate bowl, whisk egg whites to soft peaks; gently fold in batter. Spoon 2 tbsp. batter into each prepared cup. Make an indentation in the middle of each; fill w/ 1 tbsp. jam (and fresh raspberries if available). Top w/ additional 2 tbsp. batter, covering jam totally.
4. Bake, rotating tins halfway through 'til cake skewer inserted in middle of cakes comes out clean, about 30mins. Remove from oven. Run a small offset spatula around edges & turn out cakes onto wire racks to cool.
5. Whisk together glaze ingredients 'til smooth; thicken with more sugar if needed.
Drizzle cakes evenly w/ glaze & let set about 30mins. Glazed cupcakes can be stored in airtight containers up to 2 days at room temp.
Tuesday, July 21, 2009
Peggy's Hummus
We've been in Hamilton twice in the past month, being entertained for a night each way before and after flights out of Toronto, and the culinary highlight of our time there was this hummus recipe, which is adapted from Anne Lindsay.
Combine:
1/4 cup tahini
1/2 tsp cumin or more to taste
1/2 tsp salt
2 large cloves garlic, minced
2 scant tbsp lemon juice
3 tbsp hot water
Puree the above mixture with:
1 19oz can chick peas
fresh parsley
Eat with carrots or crackers (rice crackers are good)
Combine:
1/4 cup tahini
1/2 tsp cumin or more to taste
1/2 tsp salt
2 large cloves garlic, minced
2 scant tbsp lemon juice
3 tbsp hot water
Puree the above mixture with:
1 19oz can chick peas
fresh parsley
Eat with carrots or crackers (rice crackers are good)
Tuesday, June 16, 2009
E.'s Lemon Curd
The best, easiest and fastest lemon curd ever. Really. Thanks, E.
Cook together over low heat, whisking constantly, until the custard sticks to the back of a spoon:
2 lemons (juice & rind)
1/4c. butter
2 eggs
3/4 c. sugar
Eat and swoon.
Cook together over low heat, whisking constantly, until the custard sticks to the back of a spoon:
2 lemons (juice & rind)
1/4c. butter
2 eggs
3/4 c. sugar
Eat and swoon.
Pizza Dough (by request)
K. just asked for our old pizza dough recipe, so I thought I'd put it up here, even though we are not pizza experts and I am a bit embarrassed to post this in view of our recently acquired pizza-finicky-ness. I'm not sure this recipe will hold up under scrutiny by those in the know, but we have made some fine pizzas with it nonetheless.
The below is adapted from Pino Luogo's Simply Tuscan; my edition is inscribed: "To A., On the occasion of her graduation - June, 2000. In admiration of brave dreams artfully achieved. With all our love, Mom & Dad." This is why I love this book.
Pizza Dough
4 c. all purpose flour, plus extra for coating work surface
1 1/2 c. warm water
7 tsp. fresh yeast
2 tsp. salt
1/4c. olive oil, plus extra to grease the pans
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in a bowl with half the water. Place the salt, yeast and oil in the well, and use a fork to incorporate the flour into them. Add more water as needed to make a dough that is homogenous and elastic.
Put the dough in a bowl dusted with flour, cover and let rise in a warm place to proof until doubled in bulk (about 2 hours). Once proofed, turn the dough out and knead it on a flour-covered surface until very smooth.
This recipe recommends dividing into two, rolling each half to 1/4 inch, but we like our pizza thinner, so tend to make 3 or 4 smaller crusts.
Once topped with desired tasty things, bake in 12-inch pans greased with oil at 500 degrees for 20-25 minutes.
The below is adapted from Pino Luogo's Simply Tuscan; my edition is inscribed: "To A., On the occasion of her graduation - June, 2000. In admiration of brave dreams artfully achieved. With all our love, Mom & Dad." This is why I love this book.
Pizza Dough
4 c. all purpose flour, plus extra for coating work surface
1 1/2 c. warm water
7 tsp. fresh yeast
2 tsp. salt
1/4c. olive oil, plus extra to grease the pans
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in a bowl with half the water. Place the salt, yeast and oil in the well, and use a fork to incorporate the flour into them. Add more water as needed to make a dough that is homogenous and elastic.
Put the dough in a bowl dusted with flour, cover and let rise in a warm place to proof until doubled in bulk (about 2 hours). Once proofed, turn the dough out and knead it on a flour-covered surface until very smooth.
This recipe recommends dividing into two, rolling each half to 1/4 inch, but we like our pizza thinner, so tend to make 3 or 4 smaller crusts.
Once topped with desired tasty things, bake in 12-inch pans greased with oil at 500 degrees for 20-25 minutes.
Tuesday, May 5, 2009
Quick Pork Noodle Soup
A week or two ago we made and froze about a gallon each of chicken and pork stocks - we had a ton of chicken carcasses and old pork bones in the freezer. Surprisingly, most people we talked to had never heard of pork stock (!) and had no ideas on recipes, so we took a look in James Peterson's Splendid Soups, which has a simple recipe for "Chinese Pork Noodle Soup." Here is our adaptation, which was easy to make and tasted superb.
Marinate 1/2 lb. of pork meat, thinly sliced (we used a loin from the Piggery), in 1 tbsp. dry sherry, 1 tsp. cornstarch, 4 tsp. soy sauce, 1/2. tsp. sesame oil and some freshly ground pepper for at least an hour. Finely chop a few handfuls of scallions and/or chives (we used about 1/4 c. of each).
In one pot, bring enough lightly-salted water to the boil for two-three healthy helpings of thin Chinese egg noodles; cook the noodles until no longer chewy. In a second pot, bring about a litre of stock (we mixed pork with chicken for a slightly lighter broth) to the boil.
Just before serving, add the pork in its marinade to the boiling broth for 1 to 2 minutes, or until just cooked; add the scallions and chives as well as salt and pepper to taste. Place a scoop or two of noodles in eating bowls, top with several slices of pork and two-three ladles of broth.
The two of us had generous helpings last night and there is one left, so this would likely easily serve four as an appetizer.
Marinate 1/2 lb. of pork meat, thinly sliced (we used a loin from the Piggery), in 1 tbsp. dry sherry, 1 tsp. cornstarch, 4 tsp. soy sauce, 1/2. tsp. sesame oil and some freshly ground pepper for at least an hour. Finely chop a few handfuls of scallions and/or chives (we used about 1/4 c. of each).
In one pot, bring enough lightly-salted water to the boil for two-three healthy helpings of thin Chinese egg noodles; cook the noodles until no longer chewy. In a second pot, bring about a litre of stock (we mixed pork with chicken for a slightly lighter broth) to the boil.
Just before serving, add the pork in its marinade to the boiling broth for 1 to 2 minutes, or until just cooked; add the scallions and chives as well as salt and pepper to taste. Place a scoop or two of noodles in eating bowls, top with several slices of pork and two-three ladles of broth.
The two of us had generous helpings last night and there is one left, so this would likely easily serve four as an appetizer.
Subscribe to:
Posts (Atom)