Chicken Masala

Chicken Masala

3 tablespoons vegetable oil or ghee (clarified butter) 

1 small onion - finely chopped 

1.5 inch piece cassia bark (or cinnamon) 

2 green cardamon pods 

4 whole cloves 

1 teaspoon fennel seeds 

1 inch piece fresh ginger - very finely chopped 

2 cloves garlic - very finely chopped 

1 teaspoon turmeric powder 

1 teaspoon ground coriander seed 

3/4 teaspoon good chile powder 

5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub) 

1 teaspoon (or a little more) concentrated tomato puree 

salt to taste 

2 chicken breasts, skinned and cut into 1 inch pieces

1 tablespoon chopped up pieces from a block of creamed coconut chopped fresh coriander leaf (cilantro) to garnish. Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns. Add the turmeric, coriander and chile powder and fry gently for a minute. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.

When the yoghurt has lost a lot of its moisture add another tablespoon. Stir and fry as before. Repeat until all the yoghurt is incorporated. Add the tomato puree and stir in.

Stir in hot water - enough to make the mixture very fluid. Bring to the boil and simmer, stirring occasionally for 20 minutes. Add msalt to taste.

Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned white. Add the chicken to the sauce and simmer gently for another 20-30 minutes until the chicken is cooked. Stir from time to time. If the sauce gets too dry add a little hot water.

10 minutes from the end add the creamed cocunut pieces and stir to melt them. Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce.

At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cassia and cardamons (if you can find them! Don't worry about the

cloves)

Serve, garnished with chopped fresh coriander leaf (cilantro).

Chicken Curry

Chicken Curry

2-3 lbs jointed chicken

5-6 cloves garlic sliced

2 large onions- 1 chopped finely, 1 chopped into 8ths

2 serano or jalepeno peppers sliced into 4ths length wise

10 cloves

2 tsp cinnamon

1 tsp cardamom

3 tsp cumin

3 tsp coriander

1-3 tsp finely ground red chili

2 tsp turmeric

2 tsp salt or chicken boullion

1 cup vinegar

1 cup unsweetened coconut pulp

Put the ingredients in a six quart sauce pan. Bring to boil then simmer over medium heat for 25 minutes. Serve with plain rice or chapatis.

When finished top with fresh coriander leaves.

Naan

Naan

1 c flour

1 pk dry yeast

2 ts salt

1 c hot water

1 c buttermilk, or yogurt

1 egg, (room temp)

2 T ghee

1 T honey or sugar

2 1/2 c flour

melted (opt) ghee

If desired, you can use cornmeal or sesame or poppy seeds on the bread.Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl, turning once to coat top of dough. Cover, let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.

Black Forest Cake

Black Forest Cake

6 eggs, room temperature

1 cup granulated sugar

3/4 all-purpose flour

1/2 cup cocoa

1/2 cup butter or margarine, melted and cooled

1 tsp vanilla

Preheat oven to 350F. Beat eggs in mixing bowl until frothy. Gradually add sugar beating until light colored and thick. Sift flour and cocoa over batter 1/2 at a time. Gently fold in after each addition. Fold butter and vanilla in gradually. Divide batter among 3 greased round 8 inch pans. Bake in oven for about 20 to 30 minutes until and inserted wooden pick comes out clean. Let stand for 5 to 10 minutes. Turn onto racks to cool.

2 14-oz cans cherries, drained, reserve juice and a few whole cherries 

1/4 cup Kirsch liqueur or sherry

reserved cherry juice

2 tbsp cornstarch

2 tbsp granulated sugar

1 tsp lemon juice

2 cups whipping cream

1/4 cup cocoa

2 tbsp granulated sugar

1 tsp vanilla

1/4 cup butter or margarine, softened

2 cups icing sugar

1/2 cup cocoa

1/4 cup prepared coffee

1 semisweet baking chocolate square

After draining cherries remove the whole cherries for garnish and cut the rest in half, removing stones. Reserve 15 to 20 halves to press into icing rims. Sprinkle kirsch over cake layers. Use more if you like.Put cherry juice, cornstarch, sugar and lemon juice into small saucepan. Whisk together over medium heat until it boils and thickens. Cool. Stir in cherry halves.Beat cream in mixing bowl until fairly thick. Add cocoa, sugar and vanilla. Beat until stiff.

Mix all ingredients together well adding small amounts of icing sugar or coffee as needed to make proper consisitency for piping. Now pipe a rim of icing around outside edge of 1 cake layer on serving plate. Spoon 1/2 thickened cherries in center. Press a few cherry halves down slightly in icing rim. Spoon about 1/3 whipped cream over top. Repeat with second layer.Spread remaining icing on third layer and place on top. Cover with remaining 1/3 whipped cream. Garnish with whole cherries arranged in a circle. Warm chocolate square slightly. Using vegetable peeler, peel chocolate forming curls. Put these in centre of cherries.

Bee Sting Cake

Bee Sting Cake

2 eggs

1 c. sugar

1 tsp. vanilla

1 c. flour

1 tsp. baking powder

1/2 c. milk

2 T. butter

10 T. brown sugar

1/4 c. melted butter

1/4 c. heavy cream

1 c. shredded coconut

1 tsp. vanilla

Oven at 350. Grease and flour and 8 x 8" pan. Mix eggs, sugar, vanilla, flour and baking powder. Bring milk and butter to a boil and mix with batter mixture. Pour into pan and bake approx. 30 mins. Mix topping ingredients and spred and cake while it is still warm. Broil until topping is bubbly and warm. 10 servings.

Apple Cake

Apple Cake


4 or 5 baking or cooking apples such as Granny Smith
2 cups plus 5 Tbsp granulated sugar
2 tsp ground cinnamon
3 cups all-purpose flour
1 1/4 tsp salt (optional)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup egg substitute
1 cup applesauce
2 tsp vanilla extract
1/3 cup orange juice
1 1/2 cups powdered sugar
2 Tbsp solid-type or pourable fat-free margarine
1 to 2 Tbsp water

Preheat the oven to 350. Spray a Bundt pan with vegetable oil spray. Dust with flour, completely covering surfaces. Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder. Whisk to blend evenly. Add the egg substitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes. Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter. Bake for one hour and 30 minutes or until a tester comes out clean. Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool. Meanwhile prepare the glaze by mixing the ingredients until smooth. Drizzle on the cooled cake. Less than 1 gram of fat per serving.

Potato Dumplings

Potato Dumplings

4 to 5 russet potatoes, unpeeled

1 to 1 1/2 cups flour 

1 egg

1 tablespoon of salt

pinch of black pepper

3/4 teaspoon grated onion

stuffing croutons, not seasoned

Cook potatoes in boiling water until tender; drain and cool. Refrigerate over night. Next day peel and grate potatoes. Add one cup of flour, egg, salt, pepper, and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form onto balls the size of an egg Into each dumpling insert 2-3 croutons, then again form into ball. When ready to cook drop dumplings into gently (not heavy boiling) boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.

Spaetzle

Spaetzle

2 eggs, slightly beaten
1 1/2 c flour, sifted
1/2 c milk
1 ts salt
1/4 ts baking powder

Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spaetzle starts to float to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.

Hot Potato Salad

Hot Potato Salad

3 potatoes, boiled in skins

3 rashers bacon

1/4 c onion, chopped

1 T flour

2 t sugar

3/4 t salt

1/4 t celery seeds 

1/4 t pepper

3/8 c water

2 1/2 T vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly.

Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

Wiener Schnitzel

Wiener Schnitzel

4 slices top round of calf (or beef)

salt

flour

1 egg

dry bread crumbs for coating

1 fresh lemon

butter

Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly

beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

Sauerbraten

Sauerbraten

3 1/2 to 4 lbs. shoulder of beef

1 quart buttermilk

a few drops of lemon juice

2 cups red wine

2 cups water

1 Tbsp. salt

1 bay leaf

4 or 5 peppercorns

1 Tbsp. vinegar

3 Tbsp. butter

3 tbsp. flour

1/2 cups Lebkuchen, broken into bits, or stale gingerbread

1/4 cup raisins

Wash and dry the meat. Place in a deep bowl, cover with the buttermilk and lemon juice, marinate in refrigerator 2 days, turning several times. Remove; wash off the buttermilk.

Place meat in a pot or kettle, add the red wine, water, salt,

bayleaf, peppercorns and vinegar. Cook, covered, 2 1/2 to 3 hours or until very tender. Remove meat. Strain the stock, measuring 3 cups. Melt the butter in saucepan, stir in flour, then slowly stir in the stock, simmer until slightly thickened. Add the Lebkuchen and the raisins, cook until sauce is thickened. Add sugar to taste, if desired.

Cherry Cake

Cherry Cake

1-1/2 cups milk
4 eggs
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black sweet cherries, pitted; or

drained, canned, pitted Bing cherries; or frozen

sweet cherries, thawed and drained
confectioners' (powdered) sugar

Preheat the oven to 350 degrees. To make the batter in a blender, combine the milk, eggs, flour, sugar and vanilla in the blender jar, and whirl them at high speed for a few seconds. Turn the machine off and scrape down the sides of the jar with a rubber spatula, then blend again for about 40 seconds. To make the batter by hand, stir the flour and eggs together in a large mixing bowl, and slowly stir in the milk, sugar, and vanilla extract. Beat with a whisk or a rotary or electric beater until the flour lumps disappear and the batter is smooth.

Pat the cherries completely dry with paper towels, then spread them evenly in a shallow, buttered baking dish or pan that holds 5 to 6 cups and is about 2" deep. Pour in the batter. Bake on the middle shelf of the oven for 1-1/2 hours, or until the top is golden brown and firm to the touch. Dust lightly with confectioners' sugar, and serve the clafoutis while it is still warm.

Broiled Mushrooms

Broiled Mushrooms

fresh mushroom caps of the size and in the quantity desired

melted butter 

salt

freshly ground black pepper

small toast rounds (optional)

soft butter

lemon juice

Preheat the broiler. Using a pastry brush, paint each mushroom cap with melted butter. Arrange the caps side by side and hollow side up in a well- buttered, shallow baking dish. Season them lightly with salt and pepper and broil them 6" from the heat for 5 minutes. Gently turn the caps over and broil them for another 5 minutes, or until they are lightly browned and tender when pierced with the tip of a sharp knife.

To serve, arrange them on a heated platter (on toast rounds if desired). Dot the tops with a bit of soft butter and sprinkle each cap with a few drops of lemon juice.

Braised Leeks

Braised Leeks

12 firm fresh leeks 1" to 1-1/2" in diameter

2 cups beef stock

4 tablespoons butter

salt

freshly ground black pepper

Cut off the roots of the leeks and strip away any withered leaves. Line up the leeks in a row and cut off enough green to make them all 6" or 7" long. Then with a sharp knife slit the green parts in half lengthwise, stopping where they shade into white. Carefully spread the leaves apart and wash them under fast-running water, looking out for any hidden pockets of snad. Lay the leeks in 1 or 2 layers in a heavy stainless-steel or enamelled skillet or flameproof casserole just large enough to hold them flat. Pour in the beef stock and add the butter. Bring the stock to a boil over high heat; reduce the heat and boil gently, basting occasionally, for 15 minutes, or until the white parts of the leeks are tender when pierced with a sharp knife.

Preheat the oven to 325 degrees. With tongs or a slotted spatula, arrange the leeks in one layer in a shallow, buttered baking dish. Taste the stock for seasoning, then pour it over the leeks and bake them covered loosely with a sheet of aluminum foil. In 20 minutes or so the leeks should be lightly colored and the stock almost cooked away. If the stock has not reduced enough, transfer it to a small saucepan with a bulb baster or spoon and boil it down. Serve the leeks directly from the baking dish or arrange them on a heated platter and pour the syrupy stock over them.

Hollandaise Sauce

Hollandaise Sauce

12 tablespoons butter (1-1/2 sticks)

3 egg yolks

1 tablespoon lemon juice

1 tablespoon chilled butter

1 tablespoon heavy cream

salt

white pepper

In a small, heavy pan over low heat, melt 12 tablespoons of butter without letting it brown. Set the butter aside and keep it warm. Off the heat, in a 1-1/2 to 2 quart enamelled or stainless-steel saucepan, beat the egg yolks vigorously with a wire whisk for 1 minute or until they become thick; the bottom of the pan should show through when the whisk is drawn across it. Beat in the lemon juice. Then place the pan over very low heat and stir in 

the 1 tablespoon of chilled butter with the whisk. Stir constantly, lifting the pan off the stove occasionally to prevent it from overheating, until the butter has been absorbed and the mixture thickens enough to coat the wires of the whisk lightly. Remove the pan from the heat and beat in the cream. Still off the heat, pour in the warm, melted butter by droplets, stirring constantly with the whisk. The sauce will thicken into a heavy cream. Taste the hollandaise and season with salt and white pepper.

Beef Bourguignon

Beef Bourguignon

4 lb lean beef, cubed

1 1/2 cups red wine

1/3 cup oil

1 tsp thyme

1 tsp black pepper

8 slices bacon, diced

2 cloves garlic, crushed

1 onion diced

1 lb mushrooms, sliced

1/3 cup flour

Marinate beef in wine, oil, thyme and pepper 1 hour at room temp. or overnight in the refrigerator. In large pan, cook bacon until soft. Add garlic and onion sautéing until soft. Add mushrooms and cook until slightly wilted. Drain beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef stirring until well coated. Add mushroom mixture on top. Pour reserved marinade over all. Cook on low 8-9 hrs.

Beef and Onions braised in Beer

Beef and Onions braised in Beer

1/4 lb. salt pork, diced

2 cups water

5 tablespoons butter

7 cups thinly sliced onions (about 2 lbs.)

3 lbs. lean boneless beef chuck or rump, cut in 2" chunks

bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together

3 tablespoons flour

2 cups beer

1-1/2 cups beef stock

1-1/2 teaspoons sugar

1 tablespoon vinegar

1 teaspoon finely chopped garlic

1 teaspoon dried thyme, crumbled

salt

freshly ground black pepper

2 tablespoons finely chopped fresh parsley

To remove excess saltiness, blanch the pork dice by simmering them in 2 cups of water for 5 minutes, drain on paper towels and pat dry. In a heavy 10" to 12" skillet, melt 1 tablespoon of the butter over moderate heat, and in it brown the pork dice, stirring them or shaking the pan frequently, until they are crisp and golden. Remove them with a slotted spoon and set them aside to drain on paper towels. Pour off almost all the rendered fat from the skillet into a small bowl, leaving just enough in the skillet to make a thin film about 1/16" deep on the bottom. Set the bowl of fat and skillet aside.

In another heavy 10" to 12" skillet, melt 4 tablespoons of butter over moderate heat. When the foam subsides, add the sliced onions and cook them over low heat, turning them frequently with a wide metal spatula, for 20 to 30 minutes, or until they become limp and lightly colored.

While the onions are cooking, heat the fat in the first skillet of moderate heat until it almost smokes. Dry the beef with paper towels, then brown it in the hot oil 4 or 5 chunks at a time to avoid crowding the skillet, adding more pork fat as needed. When the chunks are a rich brown on all sides, remove them with kitchen tongs to a Dutch oven or a heavy flameproof casserole about 9" to 10" in diameter and at least 3" deep. Bury the bouquet garni in the meat.

Preheat the oven to 350 degrees. After all the meat is browned, remove the skillet from the heat and stir the flour into the fat remaining in it. If the mixture seems dry, add a little more pork fat (or vegetable oil). Return to very low heat and cook, stirring constantly, until the roux is amber color: be careful it doesn't burn. Remove from heat, pour in the beer and beef stock, and beat vigorously with a wire whisk until the roux and liquid are blended. Bring to a boil over moderate heat, whisking constantly as the sauce thickens. Boil for 1 minute, then mix in the sugar, vinegar, garlic and thyme, and simmer over low heat for 2 or 3 minutes.

Taste the sauce and season it with salt and pepper if needed.

When the onions are done, add them to the casserole, and pour the sauce over the onions and meat, stirring the mixture gently. The sauce should nearly cover the meat; add more beer if needed. Bring the casserole to a boil on top of the stove, cover it tightly and place it in the lower third of the oven. Cook, regulating the oven heat so that the meat simmers slowly for 1-1/2 to 2 hours, or until the meat is tender when pierced with the tip of a sharp knife. Before serving, let the carbonades cool for a few minutes. Then skim off the surface fat, discard the bouquet garni and taste the sauce for seasoning. Sprinkle the carbonades with the crisp pork bits and garnish with chopped parsley.

Cheese Fondue

Cheese Fondue

12 oz. Emmental cheese, shredded
12 oz. Beaufort (or other Gruyere) cheese, shredded
12 oz. Tomme cheese
6 glasses dry white wine
1/2 glass kirsch liqueur
1 clove garlic, peeled and crushed
white pepper
1 or 2 loaves French bread, wholewheat or white
1 egg

On the day before or the morning of the meal, cube the bread, and leave it out to let it dry a little.
Rub the bottom and sides of an earthenware pot or cast iron saucepan with the garlic. Pour wine into pot and place on stove over medium-high heat. Bring wine to boil, add cheese and stir slowly with a wooden spoon. Before cheese is fully melted, take pot off the stove and place on a lighted fondue burner.

Season with pepper and add kirsch while stirring. Once cheese has entirely melted. Serve with bread and fondue forks, stirring occasionally. If cheese bubbles rapidly, turn down heat.
When cheese is almost gone (maybe 3/4 cup left), break a raw egg into the pot and stir rapidly with the cheese. After a minute, dump remaining bread into pot and stir together with cheese and egg. Then turn off the burner and enjoy what's left.

Egyptian Lentil Soup

Egyptian Lentil Soup

2 cups ads majroosh, (dried, hulled split, red lentils), or other dried lentils
2 quarts chicken stock, fresh or can
1 medium onion, peeled and quartered
1 medium tomato, quartered
2 teaspoons garlic, coarsely chopped
4 Tablespoons butter
1 Tablespoon onion, finely chopped
2 teaspoons ground cumin
1 teaspoon salt
black pepper, freshly ground
lemon, cut into wedges

Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.

In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.

Meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate heat. When the foam begins to subside, add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat.

Puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the saucepan and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining
3 tablespoons of butter.

To serve, ladle the soup into a heated tureen, sprinkle lightly
with the reserved browned onions and serve the lemon wedges separately.

Bamya - Meat and Okra Stew

Bamya - Meat and Okra Stew

2 lb beef or lamb cut into 1" cubes
2 onions finely chopped
2 cloves garlic finely minced
1 tsp ground cumin
1 tsp ground coriander
1 cup tomatoes peeled, seeded and chopped
3 Tbsp tomato paste
1 cup beef stock or water or more as needed
2 Tbsp fresh mint chopped
salt and freshly ground black pepper
1.5 lb okra
juice of 1 lemon

Okra must be cooked so that its slimy texture is eliminated. The Greeks have the best technique for achieving this. Trim the conical tops with a sharp knife then soak the okra in red wine vinegar (Khall) for 30 minutes allowing 1/2 cup of vinegar per pound. Drain, rinse and dry the okra nd proceed with the recipe. This dish is popular throughout the Middle East and can be prepared with lamb or beef. Serve with rice.

Preheat an oven to 325F/165C. In a large frying pan over medium-high heat, warm 1 Tbsp butter or oil per serving. Working in batches, add the meat and fry, turning, until browned on all sides - about 10 minutes. Using a slotted spoon transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent - 8-10 minutes. Add the garlic, cumin, coriander, tomatoes, tomato paste, stock and mint. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake until all the liquid is
absorbed - about 1.5 hours. Taste and adjust the seasoning.

Meanwhile prepare the okra as directed in the note above. In a
saute pan over medium heat warm 1/2 Tbsp butter or oil. Add the okra and saute for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoked pattern. Sprinkle the lemon juice evenly over the surface. Recover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry. Serve the Bamia stew piping
hot.