Friday, November 28, 2008
- Fry 2-3 dried chiles of various sorts in 2 T. of oil for 1 minute. Be careful not to burn. We like to use a mix of guajillo and Anaheim. Now add a bit of cumin powder and oregano.
- Add 1 chopped clove of garlic and 1 thinly sliced leek. Remember to wash the leek very well in a bowl of water to dislodge hidden sand and dirt.
- Saute all for 10 minutes or until leek is quite soft.
- Now add 1 butternut squash, peeled and cubed and cook for 2-3 minutes.
- Add 1 quart of stock and simmer, covered on low, for 1 hour. Halfway through cooking, add a broken cinnamon stick to the pot.
- Allow soup to cool slightly then puree in batches in a blender.
- Return to the pot and season with salt and black pepper. Simmer on very low for 10 minutes then add 1 cup of whole milk.
- Warm through and serve hot.
The hard-working hostess relaxes with one of many glasses of various wines, tailored to each course.
Thursday, November 27, 2008
- Preheat oven to 375 degrees and butter a loaf pan.
- In a bowl mix together all dry ingredients. Now add the beer and 2 T. of the melted butter.
- Mix well but not too much. Pour into the loaf pan and bake for 35-45 minutes or until a toothpick inserted in the center comes out basically clean.
- Cool on a wire rack.
Wednesday, November 26, 2008
Seriously tangy and tart, indispensable for chicken tagines, these pickles are equally toothsome served quartered on a meze platter or antipasto tray.
Saturday, November 22, 2008
- Rub the filets with turmeric, ginger and anise seeds and set aside for 10 minutes.
- Heat oil in a skillet and fry each filet one at a time, draining and stacking on paper towels.
- With the oil still in the skillet, add the cayenne, coriander and yogurt. The yogurt will curdle a bit but just keep cooking on LOW heat for 10 minutes.
- Now add the fried fish to the pan, cover and cook till fish is heated through.
GARLIC FISH TIKKA
Substitute pickled garlic for a unique, brisk change of pace.
1/2 cup heavy cream / 1 t. garam masala / 1 t. cayenne pepper / 1/2 t. turmeric powder / salt / 2 t. minced garlic (no more0 / at least 1 lb. firm-fleshed fish, cut in chunks / melted butter
- In a ziplock bag, combine: fish, cream, garam masala, cayenne, turmeric, salt and garlic. Mix well and set aside in fridge for 2 hours or so.
- Preheat oven to 350 degrees.
- Place fish on skewers and bake on a cookie sheet for 4 minutes. Baste with a little melted butter and bake for 5-6 more minutes.
- Serve hot.
MANGO GRILLED SALMON
Make a mango mayonnaise by mixing together 1 cup of mayo with 2 T. of mango chutney. Finely chop any large pieces of mango before combining.
4 salmon steaks / 4 T. oil / 1 t. crushed dried red pepper / salt / about 1/2 cup or more mango mayonnaise (as above)
- In a large bowl, combine the salmon with all ingredients except mayo. Mix very well.
- Preheat oven to 400 degrees.
- Place the salmon and any remaining oil on a baking sheet and roast for about 10 minutes.
- Remove from oven and serve each salmon steak topped with a couple of heaping tablespoons of the mango mayo.
Monday, November 17, 2008
Saturday, November 15, 2008
Friday, November 14, 2008
Thursday, November 13, 2008
Tuesday, November 11, 2008
Below is a new fave of ours and always good for dinner parties of four. Actually it's quite economical despite the high glamour quotient if you utilize a nice, dry Cava or Prosecco instead of a pricey champagne. Tastes the same!
- Measure 2 tablespoons cranberry concentrate, 1 teaspoon cranberry liqueur and 1 teaspoon orange liqueur into each of 6 champagne flutes. Top with champagne.
- Thread 1 cranberry, 1 orange slice and then another cranberry onto each skewer. Place skewers atop glasses.
P.S. For everyone wondering how we create our annual Christmas Apricot Brandy: take 1 liter of decent-to-good brandy and empty into a large bowl. Add 1 cup dried apricots and 1 cup light brown sugar. Mix well. Cover VERY TIGHTLY with plastic wrap and place in a dark corner of your home, i.e. closet, underneath the bed etc. Shake or stir once a day for 6 weeks. Decant into small bottles and serve or give as special gifts. Keeps forever.