Sunday, December 6, 2009

Cattle food



In the choosing of cattle food to be considered rather than the substances contained therein, but also the nature of biological materials to be presented as volume and texture good palatabilitas least and the nature of food itself, because all will greatly affect the quality of food who entered the animal's body As with the example of corn beef to grind is too coarse of a relatively more difficult to digest than refined foods that are damaged food rancid or unpleasant would be marginalized if the material is forced to eat the food will certainly be detrimental concerned cattle such materials are difficult to food is permeated by a cow, especially green but should also be noted that the vitamin content in the greenery is influenced by many factors such as climate soil cutting and storage time

Thursday, December 3, 2009

YUNGHUN



Material for
1 packet gelatin powder 5 tablespoons white sugar 400 ml water.
l syrup
400 ml water 100 grams sugar 1 can of fruit lychees, drained
How to make
1.Boiled TO, sugar, and water over low heat, stirring until boiling and then pour into a bowl, cool to the 2.Grated long cheese while grated material was boiled syrup after boiling, strain, and chill for
3.to , and lychees fruit and pour into glasses and serve cold.

Friday, November 27, 2009

FUYUNGHAI


Materials
4 duck eggs, beat off 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon pepper ½ leek, finely sliced 50 grams of peeled shrimp, chopped 100 grams of fruit crab meat ½ onion, chopped
smooth.minyak to fry.
Material sauce
2 tablespoons margarine
1 clove garlic, crushed
1 red chilli seeded and sliced
2 cm long, carrots
ginger.dicincang smooth.
1 match trim pieces
1 leek finely sliced
250 ml broth
2 tablespoons tomato sauce
2 tablespoons chili sauce
¼ teaspoon vinegar
1 / 8 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch dissolved in
2 tablespoons water
50 grams of green beans

How to make

1.
stir eggs, garlic, salt, pepper, onion bmbay, shrimp, crab meat, scallions and oil in a skillet 2.Heat then pour in 2 tablespoons of the vegetable mixture to dry and materials.fried mature 3.Create sauce, saute garlic in margarine until fragrant and then add the chili peppers and chili jahe.Aduk until
4.
Enter carrots and wilted leaves onion.Stir half matang Pour tomato sauce, chili sauce, vinegar, salt, and sugar-sand.Stir stir and add broth.Stir until boiling then pour the boiling solution until Enter again briefly Let the nuts and starch elevator pod Stir egg with 5.Serve sauce.

Diamond know


2 pieces of fruit out
3 diamond white devil garam.setengah fried dried
25 grams beansprouts, brewed
1 tankai celery, thinly sliced onion
3 cloves garlic, cayenne pepper
4 pieces salt soy sauce,
100 grams sugar
50 ml soy sauce merag.

How to make

1 Make a sauce, boil all ingredients until a thick sauce, then lift and set aside

2 Blend the garlic, chili, and gravy garam.Add stir Pour ago diamond cut, white out, and taoge.Stir well and serve with a sprinkling of celery leaves, fried onions

Avocado pudding



Materials
2 cloves diced avocado small pack
2 gelatin 900ml liquid milk
1 tablespoon fresh
1 tablespoon coffee mocha paste 100ml hot water
How to make
Sugar
1 coffee mix gelatin and milk to boiling and then boil up
2 enter mocha avocado and pasta was a bit cold when poured into a mold
3hidangkan when cooled properly.

rolkl cassava


500gram material
75 grams of cassava flour
1 teaspoon salt
3 drops of red dye
Material contents of
25 grams of sweet potato,
10-minute soak
+ ½ grated coconut
2
fruit red pepper 2 tablespoons bottled chili sauce 1 teaspoon salt 1 teaspoon sugar
How to make:

1 sweet potato puree with spices mixed with grated coconut oil saute chili sauce adds up to a lift.
skin. some

2.
mixed dough lid while it boil half a pot of water

3.
take 2 tablespoons batter in part smooth leather lid with a fork shape dough lengthwise over the pan of boiling water laden 2 + minutes, until the dough roll skins do out

4.
puta spoon contents roll over the skin with the rough outside the

duck rica



Ingredients 1 piece tail entok in 1 tablespoon lemon juice 400 ml water 2 tablespoons cooking oil 1 tablespoon teb granulated sugar 1 teaspoon fine salt seasoning chili 5 pieces 8 red onions 3 garlic 2cm pieces 1 tomato jabe
How to make
Oil and enter :

1.
hot sugar. Stir to dissolve enter smooth flavor, salt, entok, and lime juice.

2.setelah entok change color, pour water, cook until duck
soft.if necessary, be added to the water

3.
roast duck briefly and serve with warm rice

Tuesday, October 13, 2009

French Beans


French Beans are one of the most commonly eaten green beans in India. Most Indian households make french beans as a dry vegetable either with cubed potatoes or without them. This French Beans recipe is a new curry style recipe which is rich with coconut milk and cashew paste. It can be had with Indian breads like Roti, Paratha, or over rice. I am sure your family and friends will be pleasantly surprised by this French Beans recipe!

French Green Beans in Coconut and Cashewnut Masala (Indian Style)

Ingredients

Serves 4

500 grams French Beans (chopped into small pieces).
2 Big Onions - 100 grams (Grinded or blended to a paste with a little water).
1 teaspoon Ginger Garlic paste.
3 Big Tomatoes - 200 grams (Grinded or blended to a paste with a little water).
Thick Coconut Milk - 100 ml. (You can substitute with 200 grams fresh grated coconut).
Cashewnuts - 50 grams (Boiled in a little water, and grinded to a paste).
1 Large Bay Leaf.
2 Teaspoons Indian Garam Masala Powder.
1/2 Teaspoon Turmuric Powder.
1/2 Teaspoon Red Chilli Powder.
100 ml Cooking Oil.
Salt to taste.

Method

In a pot of boiling water, cook the chopped french beans till they are al-dente (just under cooked). Drain and cool immediately under running cold water. Keep aside. This will retain the fresh green color of the french beans. You may also add a little baking soda to the boiling water to help retain the color of the french beans.

Now in a deep frying pan or wok, heat the oil. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil.

Now to this gravy or masala, add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts t stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste. Remove to a serving dish. Your French Beans in Coconut and Cashewnut Masala is ready.

To Serve
Garnish the dish with slices of tomatoes and a sprig of coriander or cilantro. Serve hot with Bread or Indian breads like Chapati, Paratha, Naan or Kulchas. Can also be served as a curry with Rice.

Wednesday, July 15, 2009

Sate or Satay

Sate Kuah sate

Satay (spelled as sate in both Indonesian and Malay and the Netherlands) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).

Satay may have originated in Java or Sumatra, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Philippines, and Thailand, as well as in The Netherlands which was influenced through its former colonies.


Satay is a very popular delicacy in Indonesia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish – especially during celebrations – and can be found throughout the country. A close analog in Japan is yakitori. Shish kebab from Turkey and sosaties from South Africa are also similar to satay.

Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.

It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat.

Pork satay can be served in a pineapple-based satay sauce or cucumber relish, to be eaten only by non-Muslims. An Indonesian version uses a soy-based dip.

The Philippines has two versions of Satay, the first is marinated then brushed on with a thick sweet sauce consisting of soy sauce and banana ketchup (which gives its red colour) then grilled, due to American influence, this version is simply called Barbecue/Barbikyu. The second, Satti is native to the peoples of Mindanao, Sulu and Tawi-Tawi, and is much more similar to traditional Satay, except that it is served with a thick peanut infused soup as well. This dish is well renowned by locals in the main southern Philippine cities of Zamboanga and Davao.

Satay is not the same as the Vietnamese condiment, “Sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.

Berry ripple cake







Ingredients (serves 8)

  • 250g unsalted butter, softened
  • 1 1/4 cups caster sugar
  • 4 eggs
  • 2 1/4 cups self-raising flour
  • 1 cup milk
  • 300g frozen or fresh mixed berries
  • thick cream, to serve
  • extra mixed berries, to serve

Method

  1. Preheat oven to 160°C. Spray a 25cm fluted ring pan with oil spray.
  2. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs, one at a time, and beat well after each addition. Sift the flour over the butter mixture and fold through along with the milk.
  3. Place the berries in a clean, dry bowl and mash with a fork. Fold into the cake mixture. Spoon the mixture into the prepared pan, smoothing the surface with a palate knife.
  4. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely. Slice and serve with extra berries and thick cream.

Baked meatballs with linguine New!








Pasta topped with meatballs dripping in a rich tomato sauce is a budget-friendly family favourite, so grab a fork and dive in.

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

  • 400g beef mince
  • 1 brown onion, coarsely grated
  • 25g (1/4 cup) dried (packaged) breadcrumbs
  • 2 garlic cloves, crushed
  • 1 egg, lightly whisked
  • 1 tsp Woolworths Select Dried Italian Herbs
  • 700ml passata (tomato pasta sauce)
  • 400g dried linguine pasta
  • 1/4 cup chopped fresh continental parsley

Method

  1. Preheat oven to 200°C. Combine mince, onion, breadcrumbs, garlic, egg and herbs in a bowl. Season with salt and pepper. Use clean wet hands to roll 2 tablespoonfuls of the mixture into a ball. Repeat with the remaining mixture.
  2. Place the meatballs in a 2L (8-cup) capacity ceramic baking dish and pour over the passata. Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for a further 15 minutes or until the meatballs are cooked through.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  4. Divide the pasta among serving bowls and top with the meatball mixture. Sprinkle with the parsley to serve.

Notes & tips

  • Variation:

  • Middle Eastern meatballs & rice: Swap beef mince for lamb mince and the dried Italian herbs with ground cumin. Replace parsley with fresh coriander leaves and stir into meatball mixture at the end of step 2. Swap linguine for 200g (1 cup) long-grain rice, cooked following packet directions. Divide rice among serving bowls. Top with the meatball mixture to serve.

Sunday, July 12, 2009

English Tea Sandwich Recipe



Since the English tea sandwich is well-known as an easy, portable meal for everybody, many people especially those who share similar interests in English tea sandwich and other culinary activities, devised some English tea sandwich recipes to help those who have certain desires in making and preparing an English tea sandwich. It is considerable that there are so many English tea sandwich
recipes and many of them are so simple and easy to follow approach. So for those who wished to know some of the popular these recipes, to mention only a few, here are some English tea sandwich recipes.

The most common English tea sandwich recipe is the Egg Salad on Egg Bread Tea Sandwich.

This particular English tea sandwich recipe includes

  • 3 hard-cooked eggs which are peeled and finely chopped
  • ½ c. of Best Foods Mayonnaise
  • 1 tablespoon of finely chopped green onion
  • Salt and pepper to taste
  • And 10 slice of egg bread.

The procedure involved in this English tea sandwich recipe is easy to perform. In this recipe, you only need to mix the ingredients until it become well blended.

Then spread half of bread with a thin cover of mayonnaise. In this English tea sandwich recipe, you also need to spread the other bread with the egg salad. Then make each sandwich, cut off the crusts, and cut into three equal sections.

Another English tea sandwich recipe is the Chicken Salad Sandwiches.

This English tea sandwich recipe involve the main ingredients such as

  • 1 c. of chopped cooked chicken
  • ¾ teaspoon salt
  • 1/3 c. Best Foods Mayonnaise
  • 1 tablespoon of chopped green onion
  • 2 tablespoons of toasted and chopped almonds
  • And 1 teaspoon of Dill Mix which is sometimes optional.

In this second common English tea sandwich recipe, the mixing of the ingredients until well combined is the primary step. Then in this recipe, you need to spread half of the bread with a slight coating of mayonnaise, and spread the other bread with the Chicken salad.

Just like the first mentioned English tea sandwich recipe, this is also cater to making each sandwich, and cutting off of the crusts, and slicing it into three proportioned sections or four triangles.

So as we all noticed in those two English tea sandwich recipes stated above, the procedures are just almost the same. There are just certain variations and differences from those recipes.

Food specialities in London




English cuisine is certainly not the most famous or luxuriant, but there are a few tasty and interesting specialities.

What's more, bakery and confectionery products are not very fattening but at the same time are delicious, whilst fish and chips with a pint of beer is not to be missed

For a quick snack, perhaps something tasty
to eat while you're in a park, take away sandwiches, which you can buy in supermarkets or specialise shops, are excellent


The following are a few recipes for the most well-known London specialties

  • 250 G of Flour
  • 12 G of Yeast
  • 1 Teaspoon of Sugar
  • 1 Egg
  • 1 Egg Joke
  • 50 G Melted Butter
  • Salt
  • 3 Teaspoons of Milk

Prepare a mound of flour and add the yeast and a pinch of salt, pour in the whisked egg and stir carefully so as not to form lumps. If the batter is too hard then add some milk. Finally, add the butter and mix it all together. Pour the batter into 12 -15 buttered and floured moulds and put in an already warm oven set at 200 degrees until the muffins have puffed up and are coloured

  • 300g of Flour
  • a pinch of salt
  • 125g of cold butter
  • 1-3 teaspoons of water
  • 250g of minced Beef
  • 2 potatoes
  • 1 medium sized onion
  • salt and pepper
  • 2 teaspoons of fresh parsley
  • ¼ teaspoon of mustard (not compulsory)
  • 2 teaspoons of tomato sauce / ketchup (not compulsory)
  • 1 egg

    For the pastry:
    Sieve the flour and mix it with salt in a large bowl, cut the cold butter into cubes and add them to the flour. Knead the butter and flour with your hands until you obtain a crumbly paste. Make a hole in the middle and add enough water to make a hard paste. Handle the paste as little as possible and cover it with transparency film and then put it in the fridge for 30 minutes.

    For the filling:
    Warm up the oven at a setting of 200°C. Break-up the minced beef in a large bowl. Chop up the onion into very fine pieces, discarding the centre of the onion and then adding the slices into the meat. Peel the potatoes and then slice them very thinly (circa 5 millimetres) and then add them to the meat, before adding the dressing (a little bit of water can be added to the pastry to moisten it), then cover it up. Spread out the mixture on a worktop covered in flour until it is roughly 5 millimetres thick. Cut out 6 circles using a 12 centimetre diameter plate. Fill the middle part of each cut-out with the mixture. Gently beat the egg and then brush it on to the edges of each cut-out. Lift up the due extreme edges of the cut-out pastry and press them together over the filling. Pinch together the sides at regular intervals. Brush more egg over each pie and out them in a roasting tin, then put them all into the oven for between 45 minutes and one hour


  • 700g of skinned and smoked fish fillet
  • 700ml of water
  • 1 bay leaf
  • 100g of cheddar cheese
  • Parmesan cheese
  • 1 glass of white wine
  • Immerse the fish in water with a bay leaf. Let it cool down and break it into small pieces. Now prepare a roux with butter and flour. Add 470mil of stock to make a soft sauce. Add the small pieces of fish and some white wine. Put this mixture into some small bowls and cover the contents with Parmesan cheese and then toast it under a gril

    For the Chips :
  • 1 litre of vegetable oil
  • 4 potatoes
  • salt

    For the Fish:
  • 125 g. of "00" type flour
  • 125 g. of starch
  • salt
  • cold water (as much as is required)
  • 4 cod fillets (of roughly 170/200 g. each)
  • Heat the oil in a non-stick pan. Peel the potatoes and cut them into long pieces, then fry them for 6-8 minutes, place carefully on kitchen paper to get rid of excess oil, add salt and keep them in a warm place. Prepare the batter using a whisk, add the flour, starch, a pinch of salt and cold water (as much as is required). Smother the fish in the batter and fry it in hot oil for 5-6 minutes (the exact time depends on how big the fillets are), then place the fried fish on kitchen paper so the excess oil is absorbed. Put the fish on a plate with the fried chips, garnish with a slice of lemon and a little bit of parsley. Add a pinch of salt and paprika if you wish.

    Wednesday, June 24, 2009

    Filipino food,good


    I spent the holidays in sunny Florida, visiting my wife's family.

    We stayed with my brother- and sister-in-law, Mike and Winnie, in St. Augustine for the first few days, before heading to Orlando for the Disney thang.

    Winnie is from the Philippines and she served us a lot of Filipino dishes during our stay.

    We ate spring rolls (frying in the wok to the left) and pancit, a noodle dish with vegetables and meat, nearly every day, and white rice was a part of every meal.

    Winnie made her pancit (pictured right) with two kinds of noodles -- rice and wheat; cabbage; carrots and seasoned pork.

    A few days before Christmas, Mike and Winnie threw a birthday party for my nephew Ian. Winnie was up early marinating pork and fish and preparing other dishes, including more pancit, spring rolls and rice. Winnie was also making some kind of soupy black dish that she was reluctant to tell me about... We'll get to that one later.

    More after the jump!

    Guests arrived with even more food, including a beef stew with bok choy, potatoes and ginger and oxtail soup with bok choy in a peanut-butter-based broth (pictured left).

    The oxtail soup wasn't as rich or sweet as I had thought it would be. I guess I was expecting satay. One of the Filipino guests pointed out a pungent black shrimp paste and suggested I add some to the soup. It had a very salty and unfamiliar taste, and I'm not sure I liked it. But as with most unfamiliar foods I try, I am determined to keep trying it until I do like it!

    Another guest brought a tray of little rice puffs, or puto. (pictured right) They were spongy and a little sweet.

    Winnie told me they were to go with that black mystery dish, now revealed to be dinuguan, a pig's blood stew with pork offal, vinegar and spices. (pictured below)

    Now you see why she had been hesitant with the details.

    But I'm an intrepid eater and wasn't put off by the idea of eating pig guts -- no worse than scrapple or hog maw, right? I scooped a healthy portion over some rice and tucked in.

    It was mild-tasting and fragrant with lemon grass and ginger. I gobbled it up quickly and mopped that last of the black stew with puto, to the apparent amusement and pleasure of the Filipinos around me.

    There was a lot more food -- pork kabobs, pork chops, marinated salmon -- but I had just a little of each to save room for dessert.

    Suman is a sticky, sweet dish made from rice, coconut milk and brown sugar. (pictured right)

    Winnie made a big batch in a pan, but another guests brought some wrapped and steamed in banana leaves.

    This cassava cake (pictured left) was made with finely grated cassava (yuca), eggs, sugar, coconut milk and condensed milk. It reminded me of coconut custard pie filling.

    And I almost forgot to mention the beer. I washed down all that delicious Filipino food with the number one beer of the Philippines, San Miguel Lager.

    San Miguel is a typical, light-bodied, yellow lager from a tropical location. You know how it works -- exotic location, boring beer.

    But this one seemed a little sweeter and fuller bodied than other tropical beers like Corona, Presidente or Red Stripe.

    But when you're on vacation and the temps are in the mid-eighties, light tropical lagers can really hit the spot.

    Here's some history about the beer and its maker from the San Miguel Website:

    "Established in 1890, La Fabrica de Cerveza de San Miguel, Southeast Asia’s first brewery produced and bottled what would eventually become one of the bestselling beers in the region. Within the span of a generation, San Miguel Beer would become an icon among beer drinkers.
    San Miguel Corporation is the largest publicly listed food, beverage and packaging company in the Philippines. Founded in 1890 as a brewery, the company has over 100 facilities in the Philippines, Southeast Asia, China and Australia.

    By 1914, San Miguel Beer was being exported from its headquarters in Manila to Shanghai, Hong Kong and Guam. A pioneer in Asia, San Miguel established a brewery in Hong Kong in 1948, the first local brewer in the crown colony.

    Today, San Miguel Beer–the Company’s flagship product–is one of the largest selling beers and among the top 20 beer brands in the world. While brewing beer is the company’s heritage, San Miguel subsequently branched out into the food and packaging businesses.

    From the original cerveza that first rolled off the bottling line, San Miguel Corporation has since diversified to produce a wide range of popular beverage, food and packaging products which have–-for over a century–-catered to generations of consumers’ ever changing tastes.

    Tuesday, June 23, 2009

    International Day of Italian Cuisine,


    Tomorrow, 17 January, is the International Day of Italian Cuisines. For one day, everyone who makes, promotes or simply loves Italian food outside of Italy is invited to celebrate the authenticity and quality of Italian cuisine.

    The unprecedented celebration is led by over 130 Italian chefs and restaurateurs in 35 countries. They all belong to the Virtual Group of Italian Chefs and each of them will be cooking Pasta alla Carbonara according to the original and authentic recipe.

    Why pasta alla carbonara? The Virtual Group of Italian Chefs suggests that this simple dish is one of the most commonly abused in establishments serving “counterfeit Italian cuisine” worldwide and their preparation of the “real carbonara” is an effort to raise awareness about the principles of real Italian cuisine.

    Want to join the effort and honor Italian food by preparing your own pasta alla carbonara tomorrow? On their website, the Virtual Group of Italian Chefs offers the following recipe as well as tips for making an authentic dish:

    Pasta alla Carbonara

    Recipe serves one

    60 to 80gm spaghetti freshly cooked al dente
    1 tablespoon Extra virgin olive oil
    30gm pancetta or guanciale
    1 or 2 eggs
    25 gm freshly grated Pecorino Romano and/or aged Italian Grana Cheese. (Grana Padano or Parmigiano Reggiano)
    freshly ground black pepper

    • Mix the beaten egg with grated cheese and ground black pepper
    • Slice the pancetta 7 to 10 mm thick and cut in 2 cm rectangular bites
    • Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil
    • Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta
    • Simmer gently until the water is almost gone
    • Remove the pan from the stove
    • Add the egg, cheese and pepper mixture to the pasta and stir quickly making sure the egg does not overcook but remains creamy. It shouldn’t pass the 70-72 C? (158-162 F?) temperature, which is the point at which its coagulation starts
    • Place in a hot pasta bowl
    • Season with ground black pepper
    • Serve immediately
    • Offer more black pepper and more grated cheese at the table

    Remarks

    1. You cannot make a Carbonara with pre-cooked pasta
    2. Cream is not an option but a gimmick, avoid it
    3. If you like, you can mix the two cheeses
    4. Timing is important when you serve this dish
    5. Make sure the plate or bowl is hot
    6. Do not overcook the egg, otherwise you will make spaghetti with scrambled egg.

    Monday, June 22, 2009

    Indian Cuisine


    All coastal kitchens make strong use of fish and coconuts. The desert cuisines of Rajasthan and Gujarat use an immense variety of dals and achars (preserves) to substitute for the relative lack of fresh vegetables. The use of tamarind to impart sourness distinguishes Tamil food. The Andhra kitchen is accused, sometimes unfairly, of using excessive amounts of chilies.

    Typically, North Indian meals consist of chapatis or rotis and rice as staples, eaten with a wide variety of side dishes like dals, curries, yogurt, chutney and achars. South Indian dishes are mostly rice-based, sambhar, rasam and curries being important side dishes.

    In the rain-swept regions of the north-eastern foothills and along the coasts, a large variety of rices are used. Potatoes are not used as the staple carbohydrate in any part of India.

    Modern India is going through a period of rapid culinary evolution. With urbanisation and the consequent evolution of patterns of living, home cooked food has become simpler. Old recipes are recalled more often than used. A small number of influential cookbooks have served the purpose of preserving some of this culinary heritage at the cost of homogenising palates. Meanwhile restaurants, increasingly popular, encourage mixing of styles. Tandoori fish, mutton dosas and Jain pizzas are immediately recognisable by many Indians in cities.

    Many Indian dishes require an entire day’s preparation of cutting vegetables, pounding spices on a stone or just sitting patiently by the fire for hours on end. On the other hand, there are simple dishes which are ideal for everyday eating.

    Several customs are associated with the way in which food is consumed. Traditionally, meals are eaten while sitting on the floor or on very low stools, eating with the fingers of the right hand.

    Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavor and taste they impart. Ginger is believed to have originated in India and was introduced to China over 3000 years ago. In India, a knob of fresh ginger added to tea is believed to relieve sore throats and head colds, not to mention it’s aphrodisiacal properties! Turmeric is splendid against skin diseases and neem leaves are used to guard against small pox.

    It is the complexities of regional food in India that make it a so very fascinating try!

    Monday, June 1, 2009

    Flourless Peanut Butter Cookies


    These cookies are extraordinary because they are both practical and mysterious.

    Let’s start with the practical. Not so unusually, this common cookie meets two of my key food recipe requirements: they are easy to make and they taste really, really good. Plus I had all of the ingredients on hand and both of my kids liked them. They look yummy and photograph well. Healthy? Relatively…

    Perhaps most striking though, is that these flourless peanut butter cookies epitomize a subtle but critical aspect to the joy of cooking for me, and that is the “how did that happen?” factor, the mysterious chemical metamorphosis that transforms simple single ingredients into a result that is greater than the original separate components. No flour - just peanut butter, sugar, a little bit of baking soda and 1 egg.

    These delicious cookies are crisp, light and extremely tasty — and addictive.

    • Peanut Butter - 1 cup chunky or smooth
    • Sugar - 1 cup sugar (can substitute 1/2 cup brown and 1/2 cup white)
    • Egg - 1
    • Baking Soda - 1 tsp.
    1. Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
    2. Combine peanut butter and sugar until well combined, about 2 minutes (I did this by hand but you can use a mixer.)
    3. Add egg and baking soda and mix for another few minutes.
    4. Roll into walnut sized balls, and then press down with a fork to create a criss-cross pattern.
    5. Optional: add a few chocolate pieces to the top of the cookies.
    6. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes.
    Quick Garlic Cheese Biscuits

    This recipe is a variation on quick Irish Soda Bread, with the addition of cheese and garlic. One member of the family who shall remain nameless thought it was “too spicy” but those of us with hardier palettes thought the flavors were perfect, and the aroma was amazing. Cheese and garlic can be omitted, or you can use a milder cheese such as Cheddar.

    The shape of this bread was based on a plan that didn’t quite turn out as expected. (Welcome to my life.) The plan was to create several small one-size mounds for single biscuit serving. The actual result was larger mounds that were best separated in half for a single biscuit, but work well as a sandwich bun. Also unexpected but appreciated: I really like how it looked like a giant flower after baking - perfect for a spring time feeling (even though it is still too cold here in Chicago!).

    • Flour - 4-4 1/2 cups
    • Sugar - 2 tbls white
    • Baking Soda - 1 tsp.
    • Baking Powder - 1 tblsp.
    • Salt - 1 tsp.
    • Butter - 4 tblsp, melted
    • Buttermilk - 2 cups
    • Egg - 1
    • Cheese - 1 cup (I used 1/2 cup Asiago and 1/2 cup Parmesan), shredded
    • Garlic - 2-3 cloves, minced
    • Butter - 4 tbls., melted - for topping (optional)
    • Buttermilk - 1/4 cup - for topping (optional)
    1. Preheat oven to 375 degrees (190 degrees C), and lightly grease a cast-iron frying pan or baking sheet.
    2. In a large bowl, sift together the flour, baking soda, baking powder, salt and melted butter. Mix thoroughly and then create a well in the middle, where you will add the buttermilk and egg.
    3. Combine buttermilk and egg and beat lightly. Add to the flour mixture and mix with a wooden spoon.
    4. Add garlic and cheese and blend thorougly, but do not overmix.
    5. If the dough seems too wet, add more flour, up to a half a cup. I almost always add more flour. Dough should begin to form a ball. It will still seem wettish but that’s okay as long as it is forming a ball shape.
    6. Flour your hands and knead the dough slightly on a lightly floured surface, for a minute or two. Again, add flour as needed for wettish dough.
    7. Form the dough into several roundish mound shapes and place in the greased skillet or baking sheet, with one mound in the center and the other mounds surrounding it.
    8. Let the dough sit for about 30 minutes. This allows the baking soda and powder to react and rise, creating an airier bread.
    9. For the topping, combine buttermilk and butter and mix well with fork. Brush all over the dough and place in the oven. Brush a few times during baking.
    10. Cook for about 45 minutes, until golden brown. Cooking time varies upon ovens and what the biscuits are cooked on. Using the cast iron skillet may take longer, but the heat is distributed well, and the bread will be cooked thoroughly.

    chocolate chip cookies

    These are delicious large chocolate chip cookies, which I made especially for my daughter, as she accuses me of making too many unusual foods (what is so unusual about coconut flan?).
    I found the recipe on Tracey’s Culinary Adventures who got it from Alton Brown, with a few minor tweaks (one of these days I’ll get






    I’ve always hesitated to make flan because I don’t have special timbale cups and I still can’t believe an ordinary person can make caramel sauce. But, I recently came across this recipe from Chicago Mexican Food Examiner and the coconut, combined with one-pan cooking, convinced me to give it a try.
    I was not deterred




    These cookies are extraordinary because they are both practical and mysterious.

    Let’s start with the practical. Not so unusually, this common cookie meets two of my key food recipe requirements: they are easy to make and they taste really, really good. Plus I had all of the ingredients on hand and both of my kids liked them. They look yummy and photograph well. Healthy? Relatively…

    Perhaps most striking though, is that these flourless peanut butter cookies epitomize a subtle but critical aspect to the joy of cooking for me, and that is the “how did that happen?” factor, the mysterious chemical metamorphosis that transforms simple single ingredients into a result that is greater than the original separate components. No flour - just peanut butter, sugar, a little bit of baking soda and 1 egg.

    These delicious cookies are crisp, light and extremely tasty — and addictive.

    I found this recipe on Bonne vivante who found it on joy the baker who found it in The gourmet cook book(pass it on…)

    • Peanut Butter - 1 cup chunky or smooth
    • Sugar - 1 cup sugar (can substitute 1/2 cup brown and 1/2 cup white)
    • Egg - 1
    • Baking Soda - 1 tsp.
    1. Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
    2. Combine peanut butter and sugar until well combined, about 2 minutes (I did this by hand but you can use a mixer.)
    3. Add egg and baking soda and mix for another few minutes.
    4. Roll into walnut sized balls, and then press down with a fork to create a criss-cross pattern.
    5. Optional: add a few chocolate pieces to the top of the cookies.
    6. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes.

    Makes about two dozen cookies.

    Spanish Rice



    I’ve been making this rice for my children for many years as a main dish, and pair it with quesadillas or grilled cheese sandwiches. It is more Tex-Mex than Spanish, I think, but someone somewhere many years ago dubbed this classic American dish “Spanish” and everyone knows what it means. It is a variation of a similar rice dish served in Mexico and South America.

    This is one of those dishes that hits all the key notes for me: It’s super-easy to prepare and very flavorful (but not so spicy that my daughter won’t eat it, yay); I almost always have all the ingredients on hand, and it is healthy if you use canned tomatoes that have no additional salt or other chemicals. Even better for busy moms with hungry kids — you can make this dish even faster with instant rice. I prefer regular brown rice because it has the best flavor and texture (and yeah, it’s healthier I think than the instant rice).

    This recipe is adopted from “The Classic Vegetable Cookbook” by Ruth Spear.

    * Olive Oil -3-4 Tblsp (or enough to cover the bottom of a pan)
    * Bell Pepper - 1, chopped
    * Onion - 1, chopped
    * Garlic - 2-4 cloves, minced
    * Tomatoes - 1 14.5 oz. can, diced
    * Chili Powder - 1 tsp.
    * Rice - 1 cup (brown is preferred, but any rice will do; adjust cooking time for instant rice)
    * Water - 1/1/2 cups

    1. Pour oil into bottom of large heavy pot.
    2. Add onions, peppers and garlic, and cook under medium heat until onions are soft — about 5-7 minutes.
    3. Strain tomatoes, pouring the juice into a measuring cup and setting aside. Add the tomatoes and the chili powder to the pot and mix well.
    4. Pour water into the measuring cup with tomato juice to measure a total of 2 cups, and add to the pot, along with the rice.
    5. Mix well and bring to a boil.
    6. Lower heat (to very low) and cover tightly; cook for 20-30 minutes. Check after 20 minutes and if it is still really watery, cook another 5-10 minutes.
    7. Turn off heat and let it sit for 10 minutes with a clean kitchen towel between the pot and the top.
    8. Fluff up with a spoon and serve.



    Scalloped Potatoes

    I was looking for a simple potato dish to make in the slow-cooker, and I found a recipe at the official Crock-Pot Web site. I’ve simplified it (of course) and it came out delicious. The cheese and onions combined to give the potatoes a rich flavor but it was not too rich (I used lowfat milk and lowfat cheese). The potatoes went well with grilled steaks and veggies, and it could go with a meat loaf or chicken. I took the pot top off about an hour before serving and there was a bit of crustiness formed on the edges, but not as much as you get in an oven version. Still, very tasty — and super-easy, ready when you are are.

    • Potatoes - 6 medium or 8 small, russet, thinly sliced
    • Onion - 1 large, thinly sliced
    • Garlic - 2 cloves, sliced or minced thin
    • Cheddar cheese - 1 cup (8 oz. package), shredded
    • Milk - 1/2 cup
    • Butter - 1/2 cup, melted
    • Pepper - a few dashes
    • Salt - 1/2 tsp.
    1. Spray or coat the inside of the pot with oil.
    2. Add potatoes, onions, garlic and cheese.
    3. In a small bowl combine the milk, pepper and salt.
    4. Pour this mixture over the ingredients in the slow cooker and mix all ingredients well.
    5. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours.