CHICKEN CARDAMOM MASALA

Ingredients:


1/2 C plain yogurt ( i used my homemade yogurt)
2 T garam masala
6 to 10 cardamom pods, lightly crushed
1 t cinnamon powder
2 t chili powder
2 t chopped fresh ginger
2 t salt
4 lbs. chicken, cut into 8 pcs. or 4 chicken thighs, halved
1 t turmeric powder
Vegetable oil, for frying
4 onions, chopped
3 to 5 cloves garlic, chopped
1 to 2 T tomato paste
2 bell pepperes julienned
1/2 C heavy cream
Chopped fresh cilantro or scallions



1. Combine yogurt, masala, cardamom, cinnamon, chile powder, ginger and salt.


2. Heat about 1 T oil in a Dutch oven over high heat. Working in batches brown the chicken about 10 minutes each side. Remove chicken and set them aside.


3. Using the same pot, saute' onions and garlic until softened. Return chicken to pot, along with the yogurt mixture and tomato paste.


4. Cover and cook for 15 to 20 minutes. Add the vegetables, and let it cook for another 15 minutes or until chicken and veggies are cooked through.


5. Stir in cream. Garnish with cilantro or scallions





*Other veggies could be used like cauliflower, carrots or potatoes.


* Serve w/ Naan or Steamed Basmati Rice.

Preserved Meyer Lemons

This is really easy to make, all you need is patience, a clean glass jar and lots of salt. No need for exact measurements. You can use eureka (regular lemons) or Meyer lemons.

Prep time: 10 -15 minutes
Shelf Life: 6 mos. or more

Make two cuts but not all the way in each lemon so that the lemon remains attached.

Stuff kosher salt into the crevices of each lemon.

Place salted lemons tightly into the glass jar.

Squeeze the juice of leftover lemons into the jar before closing it.

Place the jar on a counter top, and watch and wait and document each progress if you want.

In about 2 weeks, the lemons will get very soft and the brining liquid will be clear.

This is now ready to use. Pick a lemon with clean fork.

If you still have fresh lemons replace the lemon you took out from the jar and add little salt on top of the new lemon.

I don't rinse the preserved lemon, I prefer using everything from peel to flesh.

Since the preserved lemon is already salty, you will have to adjust the salt you will add into the dish.
I have blogged 2 dishes using preserved lemons, pls. check Shrimp Piri Piri under African Fare and Moroccan Beef Stew under Moroccan Fare

TABOULEH (MY WAY)

BULGUR CRACKED WHEAT (MEDIUM )

INGREDIENTS:

1 C bulgur cracked wheat

½ C cucumber (diced)

1 C parsley (chopped)
Juice from a lemon or lime (I used both)

1/4 C olive oil
2 medium tomatoes (diced)
1 bell pepper seeded and diced (I used yellow)
1 T tomato paste
¼ t each of salt and pepper
1 Thai chili or more (chopped)
Boiling water

In a bowl, place bulgur with enough boiling water to cover.
Soak for 25 to 30 minutes.

While the bulgur is soaking cut and prep the veggies and herbs.

Drain bulgur and squeeze out excess water.

Combine everything and taste.
Adjust the flavor if needed.
Chill before serving.
Serve w/ romaine lettuce or pita bread.

I served the salad w/ romaine lettuce

MOROCCAN BEEF STEW WITH PRESERVED LEMON

Beef, lamb or goat with olives and preserved lemons is a classic Moroccan dish flavored with onion, ginger and saffron. Traditionally prepared by using a tagine w/c I don’t have so this recipe is adapted for cooking in a pressure cooker or pot.

This dish is usually served w/ crusty bread on the side for scooping the meat and the sauce but I prefer serving this w/ rice. I consider this a comfort and a hearty dish; I hope you will give this a try.

Preserved lemons can be substituted w/ fresh lemon but really the preserved lemons gives texture and flavor to the dish.Making preserved lemons is easy! I’ll blog it next.

Serves: 4

Cook time: 45 minutes (I used pressure cooker)


Ingredients:

1 ½ lbs. beef or lamb, cut into pieces1 large onion, chopped fine or grated
3 cloves of garlic, chopped very fine or pressed
1/3 cup olive oil
1 T butter
½ t each of S&P
½ t ginger minced
½ t turmeric
½ t saffron threads,
¼ C chopped parsley and cilantro
1 medium carrot cut ½ inch
1 sweet pepper cut
2 ½ C water
1 handful red or green olives
2 preserved lemon, chopped and seeds removed

Mix the meat with salt, pepper ginger and turmeric.
Heat the oil and butter; brown the meat on all sides over med. high,Transfer browned meat on to the pot or pressure cooker.


Add water, saffron, parsley and cilantro.



PRESSURE COOKER:Cook the meat w/ pressure over med. heat for 40 to 45 minutes, or until the meat is tender.Add the olives and lemon.Reduce the liquids until it thickens.

POT :
Simmer the meat, covered, over medium heat for 1 to 2 hours, or until the meat is tender.Stir occasionally and add little water if necessary to prevent the meat from scorching.
When meat is cooked, add the olives and lemon.
Reduce the liquids until it thickens.

PRESERVED MEYER LEMON

SAFFRON THREADS

MOROCCAN BEEF STEW

VIETNAMESE SPRING ROLL WITH PEANUT DIPPING SAUCE

Spring roll is one of the first Vietnamese dish i learned years ago. My Vietnamese friend invited me and my daughter for a dinner and taught me how to prepare a typical Vietnamese meal. The other dish i learned is their crepe (savory), i will be blogging them sometime soon.

And ofcourse, you guys know me, i like to make it my own. She prepared this w/ shrimps and thin slices of pork. For my version i used bacon in lieu of the thin slices of pork

One thing i like w/ these springs rolls is that you can add or substitute some of the ingredients. You can definitely make a vegetarian version by adding tofu or just the veggies and herbs.

As for the sauce if you are allegic to peanut butter you can make the fish sauce and lime dipping sauce.





Ingredients for the roll:

12 rice paper (banh trang)*
3 oz vermicelli, soaked in hot water for 10 minutes until soft (drained)
1 lb or more medium shrimp, peeled and deviened
4 to 5 strips of bacon cut into small pieces
10 or more green leaf lettuce or romaine lettuce (washed and cleaned)
1 cup carrots julienned
2 cups mung bean sprouts washed and cleaned
1/4 cup each of any or all of the herbs: Thai basil leaves, mint, cilantro, chives (washed and cleaned)*

1. Cook bacon by adding little water and bring it to a boil until bacon starts to sizzle. Set them aside.

2. Cook shrimps using the same pan, so that shrimps will absorb the bacon flavor. Shrimp is cooked as soon as it turns pinkish in color. Set aside

3. Take out the ribs of the lettuce leaves.

4. At this point you will have to prepare your "assembly line" area.

5. You will need a bowl enough to accomodate the rice paper. Fill with warm water, and soak one wrapper at a time for at least a minute or so, or until it's soft and pliable enough.





6. Lay the wrapper on a a clean flat surface.



7.Position the ingredients at the bottom half of the wrapper.

8. Begin with 2 or 3 shrimps, then 3 or more pieces of bacon.

9. Top it w/ 1 or 2 lettuce leaves.


10.Then the mung beans sprout, some of the vermicelli, then some julliened carrots.

11. Spread some of the herbs.





12. Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients to get a good roll, but being careful not to tear the wrapper. Place the roll seam side down.



13. Continue rolling depending on how many rolls you want. Cover w/ damp towels or extra lettuce leaves to prevent the wrapper to dry up.

**This can be made ahead of time, just make sure to keep them in an airtight container lined w/ damp towel and store at a cool area not the refrigerator.

** These are best eaten w/ in an hour or two.

* Rice papers are available at any Asian stores or look at the Oriental Aisle at your grocery stores they might have them.


* For the herbs, i like using Thai basil and cilantro.



PEANUT DIPPING SAUCE:

1/4 c peanut butter
2 T or more boiling water
2 t soy sauce
2 t oyster sauce
1 t sesame oil
1/2 t chile sauce (optional)
juice of half a lime
pounded peanuts (for garnish)

Dissolve the peanut butter in the boiling water, and mix in the remaining ingredients except the pounded peanuts. Taste then adjust the sauce.

This can be done a day ahead, and kept in the refrigerator. Bring them to room temperature before serving.

MACARONS

I'm sure when you read Macarons you thought of coconuts, nope these are the cute, crunchy and chewy French almond cookies that comes in different colors and flavors. My "obsession" for sometime now, I remember when i made my first macarons, they look funny compared to what it's supposed to be. I knew i got the flavor but they came out flat and cracked.

As some of you know, i don't bake but these macarons were so irresistible that i didn't and won't give up until i make them "perfect" well not really but at least will look close to what a real macaron should look like.

Also, as far as i know there are no pastry shops that sells macarons in my area that's why i have to know how to make them to satisfy my craving pronto. The nearest i know of, are in Chicago w/c we went during our last visit to Chitown. We went to the nearest from where we stayed. We bought 2 dozens (shelflife is short) thinking that it'll be enough and last for a week...wrong!!! we were munching them on our way home. So, another reason why i have to make them..we like, ahh... let's say we love them.

I'm sharing the recipe so you can make them and see if you'll like them and make good macarons on your first attempt. I know, i know..you'll do better than me, so pls. share how you guys made them "perfect" on your first attempt. I also know baking is science, it's precision and patience w/c i don't have that's probably why i haven't perfected them yet.

These macarons i made are my second attempt...not that bad..but needs more improvement. Hey at least i have the "foot", the ones around the shells. You'll see the difference between my version and the Bonjour Cafe in Chicago.

**This is one of those recipes where i have to bring out my scale.

For the shells:

3 egg whites (about 90 gr)

30 gr granulated sugar

200 gr powdered sugar

110 gr almond flour or finely grond almonds

pinch of salt

Preparation:

1- Preheat the oven to 320 f. Line 2 baking sheets with parchment paper and set aside.

2- In a food processor, combine the ground almonds, powdered sugar. Mix until you get a thin powder. Remove from the bowl, Sift the mixture. Set aside.

3- Beat the egg whites with a pinch of salt until soft peak. Gradually, add the granulated sugar and continue to beat until the mixture becomes shiny. At this point, you add the desired food coloring (if using).

4- Sift the dry ingredients over the egg whites in 3 steps. fold the mixture until shiny. Do not over mix.

5- Fill a pastry bag fitted with a round 1/2 inch tip with the batter and pipe evenly the cookies leaving 2 inches between them. Let the cookies rest for about 20 minutes.

6- Cook the macarons for 12 to 15 minutes. Let them cool before filling.

*You can put any fillings you like. I have tried, ganache (chocolate and cream mixture), buttercream w/ pistachios, nutella, pb&j, raspberry and mango preserve.

Bonjour's macarons. Yuuummm!!!!

.
Pia's Macarons Wow!!!!! he!he! needs more improvement!!! but the flavor is similar to the original ones. Practice, practice, practice until i make my version look "perfect" or professional or perhaps salable?!

My version of Macaron de Paris w/ nutella and raspberry and mango preserves

ARTICHOKE AND MUSHROOM SOUP

Sourdough Boule

Cut the top and hollow out the inner part, making sure it's deep enough to hold the soup



Mixed mushrooms



INGREDIENTS:

(14 oz) can artichoke hearts

8 ounces mushrooms (I used mixed mushrooms)

3 stalks of scallions (sliced on a bias) for garnish

1 med. onion (diced)

1 medium carrots (diced)

1 stalk celery (diced)

5 T butter

5 T flour

2 cups half and half cream

2 cups chicken broth

S & P to taste

Cayenne pepper (optional)


PROCEDURE:

Chop the drained artichoke hearts into small pieces. Set aside.

Chop mushrooms. Set aside.

Melt butter in a large saucepan.

Sweat onions until onions become translucent.

Add carrots, celery and mushrooms, cook for about 5 minutes.

Stir in flour to make a roux.

Slowly add broth, then half and half.

Simmer, stirring constantly until thickened.

Stir in artichokes and seasonings.

Put soup in the hollowed sourdough bread, garnish with scallions.

Serve hot!

SHRIMP PIRI PIRI

I saw Chef Marcus cooking this at Martha Stewarts Show, it looked so easy and delicious. This is an Ethiopian Appetizer but my family considers dish as our main entree. This dish is a must do/try if you haven't tried this yet.

The Ingredients: Lemon, Birds Eye Chilies, Cilantro, Parley and Garlic

Meyer Lemon Preserved

Piri Piri Sauce

Shrimp Piri Piri Wrap

Shrimp Piri Piri With Rice

My version of Marcus Samuelsson’s Recipe

Serves 4

Ingredients:

1 lb. Shrimp, peeled and deveined

½ C or more Piri Piri sauce, divided

2 T olive oil (I used butter)

½ t salt

1 lemon quartered

Romaine lettuce hearts or bibb lettuce leaves

Toss the shrimp with ½ cup of the piri piri in a large bowl.

Refrigerate for 20 minutes.

Heat the butter or olive oil in a sauté pan over med. heat.

Add the shrimp and cook for 2 minutes on each side.

Plate and sprinkle w/ salt.

Squeeze the lemon over the shrimp.

Spread ½ t of the remaining piri piri sauce on each lettuce leaf.

Place a shrimp on each leaf and fold to form a wrap and serve.

PIRI PIRI SAUCE:

Y: 1 ½ Cup

4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)½ C fresh lemon juice

1 preserved Meyer lemon **

Cilantro (few bunches)

Parsley (few bunches)

3 garlic cloves

½ C olive oil (add more if needed)

Puree the ingredients until smooth. Add oil in a slow and steady stream until you get the right sauce consistency.

**I added 1 whole homemade preserved Meyer lemons.

**Store in an airtight container and refrigerate for up to 2 weeks.

** I’m planning to use the remaining sauce w/ chicken but my daughter suggested adding them as a spread to a burger.

TINOLANG MANOK (FILIPINO CHICKEN VEGETABLE SOUP)

Napa Cabbage, Long Green Hot Peppeers, Chayote, Green Beans not in picture (Ginger and Lemon grass)

Chayote (Filipinos call this Sayote)

Skim and Scum all the time

Tinolang Manok

Tinolang manok is Chicken soup w/c is a Filipino comfort food that my family loves. A simple, straight forward dish with a complex flavor. There are a lot of versions to this dish and I will give the substitution if necessary. My version is what I learned from my mom, with a little of vegetable substitution since some ingredients are scarce.The measurements are estimates, so, I’d suggest you taste and adjust the flavor.

Ingredients:

1 lb chicken ( I prefer leg quarters cut into serving pcs.)

1 inch size ginger, pounded

1 medium onion, quartered

peppercorns

2 cupS cubed green papaya (but I used a med. sized chayote)

1 Napa cabbage (any green leafy veggies will be good e.g. spinach, cabbage, mustard greens etc.)

Salt and Pepper to taste (Patis-Fish Sauce would be better)

1 cup green beans ( cut to ½ inch )

1 stalk of lemon grass

2 pieces long hot green pepper (siling espadada)

Boil chicken pieces in water just enough to cover the chicken pieces.

Add onions, lemon grass and ginger, peppercorns

Skim and scum all the time.

Add chayote or green papaya and bring to a boil until both the chicken and veggies are tender.

Add salt and pepper or fish sauce.

Add water if necessary.

Add the green leaves, beans and siling espada (long hot pepper) last, right before you turn off the heat.

Cover and let it continue "carry over" cooking for another 15 minutes.

Serve with steamed white rice.

Samosas (INDIAN APPETIZER)

Traditionally Samosas are triangular in shape but i wanted mine to look like an empanada. I also opted to use chili flakes in lieu of the chili powder.

Samosa(An Indian appetizer, could be prepared w/ meat or plain vegetables)

Pastry Dough:

1 ½ C All Purpose Flour

¼ C oil

1/8 C water
1 t salt

¼ t red chili powder (I used chili flakes)

Filling:

4 medium potatoes, peeled and mashed coarsely

½ C green Peas

½ t Garam Masala or Tandoori Masala

¼ t pepper

Salt to taste

¼ t Red chili powder

1 t cumin

3 T oil

1 finely chopped Green chili

1 t lemon juice

Oil for frying

Filling:

Heat oil and stir in the green chilies. Then add the mashed potatoes and peas.

Add the garam or tandoori masala, pepper, red chili powder and cumin powder.

Mix well and let it cook for 5 to 6 minutes covered.

Add the lemon juice and mix well.

Remove and let it cool.

Pastry:

Mix the flour, water, oil, salt and red chili powder to make a stiff dough.

Set the dough aside and let it relax.

Making the Samosa:

Cut the pastry dough into 4 equal parts.

Roll dough into round about 6 to 8 inches in diameter.

Cut into two parts (like a semi circle).

Moisten the straight edge with water.

Take one semi circle and fold it in a shape of cone.

Stuff about a tablespoon of the potato-pea mixture into the cone and seal the edges w/ little water. Repeat process.Heat oil and deep fry the samosas.

Fry in batches until samosas turns golden brown.

Serve hot with Tamarind Chutney or just by itself.

I also use eggroll wrappers to make samosas, when i'm in a hurry.


ENJOY!!!!

PAN SEARED TILAPIA WITH MISO AND GINGER GLAZE

This is one of my mystery basket type of dish. It's friday w/c means it's seafood day and i have a pack of Tilipia fillet thawing. In my ref i have some miso leftover from the soup my daughter made (Mushroom w/ Soba Noodles soup) and some sesame oil. In the pantry i have mirin and rice vinegar w/c are essential condiments for sushi, yes i thought of the sushi route but opted for a bbq or glaze kind of dish.

I have had this glaze before with chicken and shrimp, so there is no reason why it won't be good w/ fish.

The measurements are estimates. You will have to taste as you go, you know what i mean.

For this recipe i used 1 pack of Tilapia fillet w/c contains 6 medium sized fillet.

Make the Marinade/Glaze:

1/4 C miso paste
1/4 C mirin (rice wine)
2 T Kikkoman Soy Sauce
2 T rice vinegar
1/2 T freshly grated ginger
1 t sesame oil


Whisk together the above marinade in a glass container. Remember, taste and adjust the measurements.
Save some of the marinade for glaze, if you don't have enough you'll have to make more for the glaze.
Place the fillet in the marinade container making sure they are well coated. Keep in the ref to marinate for at least 30 minutes.

Heat up a nonstick pan, coat w/ butter or olive oil.
Pan sear the Tilapia for few minutes on each side or until the fish turns white, this type of fish cooks fast.
Set them aside

Using the same pan, heat up the marinade you set aside as glaze. Baste them onto the cooked fish.

Serve w/ rice, w/ a squeeze of lemon.