Exotic Fried Chicken

Okay, y'all. I hope you've been eating well! I certainly have - but I haven't been blogging. I'm stuck at the moment on trying to figure out how to replicate a tlayuda at home. I'll have to get back to you on that.

In the meanwhile though, I'm now making some killer fried chicken. Come over. I'll make it for you. I've made this fried chicken served with a curry potato salad and greens, and it is pictured here with garam masala sweet potatoes and spicy Brussels sprouts. And I admit I've reheated it and had it with some mayonnaise for leftovers. You just can't go wrong!

A fried chicken treat

An end-of-the-week dessert

Best with company

Here goes:

Ingredients:

1 lb boneless skinless chicken breasts
1 lb chicken thighs
1 quart buttermilk
1 bunch fresh mint, torn
1 bunch fresh cilantro, torn
1 can green chilis
1 2-inch piece of fresh ginger, chopped
6 cloves garlic, crushed and chopped
1 quart coconut oil
garam masala
chili oil
1 Tbsp salt
flour to coat (I use gf all-purpose)

1. The night before cooking, remove the skin and excess fat from all chicken. Combine in a large bowl: buttermilk, mint, cilantro, chilis, ginger, garlic and salt. Add the chicken, cover, and refrigerate overnight.
2. The happy day of fried chicken: prepare any side items first. Heat the coconut oil in a heavy-bottomed pot until hot and a drop of water dances across the top.
3. Fill a pie pan with flour and sprinkle with garam masala and salt. Dredge the chicken in the flour mixture and settle the chicken in the fryer, a few pieces at a time.
4. Let the chicken fry, covered with a spatter screen, for 5-6 minutes and turn over with tongs to fry for another 5-6 minutes. Prepare a plate with papertowels to let the excess oil drain from the chicken after the frying. Use a meat thermometer to test the temperature of the chicken and remove from the pot when the internal temperature reaches 165F.
5. Sprinkle with a little chili powder or chili oil and serve! That's it!

Next time, I'm going to experiment with a batter, but I like the lightness of this fried chicken and the smell of the marinade as it cooks. Let me know what you think if you try it!

Spring Mascarpone Risotto a la Salish Lodge in Snoqualmie, Washington

Who doesn't like risotto?  And what better way to celebrate the early days of spring than with a risotto containing all of springs heartily-missed delights?  I recently had a wonderful risotto while on vacation and staying at Salish Lodge in Snoqualmie, Washington.

Tally-ho!  It's Spring!

Asparagus Risotto

ANY time of day

Ingredients:

• Shallot (1 small, chopped)
• Garlic (2 cloves, chopped)
• Olive Oil, 1 1/2 Tbsp
• Butter, 1 1/2 Tbsp
• Risotto, 1 1/2 cups
• Dry White Wine, 2/3 cup
• 4 -5 cups broth (chicken or mushroom, I used both)
• Asparagus, approx 1 lb
• One bunch of ramps
• One handful of frozen peas
• 1 Tbsp lemon zest
• 1/2 cup mascarpone cheese
• 1 1/2 cup shredded Parmesan cheese
• lemon juice from two lemons
• 1 egg white
• salt
• black pepper

1. Heat a large sauteing pan or wok with medium heat and add olive oil and butter.  Add the shallot and garlic and sauté until aromatic.  Add the rice and stir to cover in the mixture.
2. Add the wine to the pan and stir until the rice has absorbed the wine.
3. Begin to add the broth, one ladle at a time and stir until the broth is absorbed.  This will take about half an hour.
4. In the meanwhile, blanch the asparagus and the ramps in salted water and set aside (chop them to the size that appeals to you).
5. After about 20 minutes of adding and stirring broth to the rice mixture, throw in the asparagus, ramps and frozen peas.  Continue stirring and adding broth.  Add the lemon zest.
6. When all of the broth has been added and absorbed, turn off the heat and add the cheeses and stir well.
7. Let the risotto sit a few minutes before serving.  At this time, add the lemon juice, egg white and a couple of ice cubes to a drink shaker and shake until the mixture is frothy and light.
8. To serve, spoon the risotto in small bowls, top with a bit of the foamy lemon juice mixture and garnish with freshly grated black pepper.

 The original at Salish Lodge

A view of Snoqualmie Falls.  It is nice to have something this gorgeous to look at while you're enjoying your asparagus risotto.

Corn Tortillas

In an effort to make a meal from scratch/hot off the griddle/as fresh as can be like I had every day in Mexico, I decided to attempt to make my own corn tortillas.  The ones you can buy at the store here just never taste quite as good (though I WAS on vacation when I enjoyed those heavenly tortillas in Mexico - I don't know if that had anything to do with it). 

So, armed with a bag of masa, some wax paper and a rolling pin, I decided to get started.  [I did have a package of store-bought tortillas on hand so my meal wouldn't be ruined if my tortilla skills fell below par.]

The package directions said to mix 2 cups of masa with 1 1/4 cups of water.  No good.  Too dry.  Just keep adding water.  You need to do the mixing with your hands to get the right consistency too.  Once you've got it though, make 16 balls ready for pressing.

Placing the first ball on a sheet of wax paper, I covered it with another sheet of wax paper and applied my midwestern pie-crust rolling-pin skills to the ball.  No good.  It wasn't round; it wasn't uniform.  In the cooking class I took in Mexico, we used a tortilla press, so I got out a frying pan and tried that.  Finally, by tortilla #12, I had perfected the frying pan/rolling pin method of pressing tortillas.  It goes as follows:

1.  Place to-be-tortilla ball in the center of a sheet of wax paper.

2.  Cover with another similar sized piece of wax paper.

3.  Quickly and evenly, press down on the top piece of wax paper with a heavy frying pan.

4.  Rock back and forth and to each side while pressing into the frying pan with all your might.

5.  Use the rolling pin four strokes to 2 and 8 o'clock followed by four strokes to 10 and 4 o'clock.  Be careful to keep the pressure in the center of the tortilla so the sides do not end up too thin.

6.  Do this a few times, and apply the frying pan one more time.  Heat a dry griddle, heavy frying pan, or comal on the stovetop to medium - high.

7.  Lift the wax paper with the flattened tortilla nestled inside and flip over.  Remove the top (previously bottom) layer of wax paper.  Flip the tortilla into your hand and place on heated griddle, thick frying pan, or comal (though if you have a comal, you probably have a tortilla press and have no need of this post).

8.  After 10 seconds, flip the tortilla.  After 2 minutes, flip it again.  It might (if you're lucky) start to puff up.  After another 20 seconds or so remove it from the griddle/heavy bottomed frying pan/comal to a dishtowel, or tortilla warmer.

9.  Tah dah!

These tortillas are a little thicker than the ones you're used to (unless you're really strong, in which case you can come over here and help me out), but they are excellent for open-faced tacos, quesadillas and dipping.

 If you want to be more authentic about it, it looks like this.

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Crock Pot Risotto a la Rosebud on Rush

I have tended, when going out, to ignore the risotto dish that many restaurants offer.   I have always thought of it as the gloopy alternative that they offer the vegetarians who can't eat the dishes that the chef has put the real love into.  That still may be the case, but there is no reason to think that risotto can't be wonderful.

I tried risotto for the first time recently since it was the easiest gluten-free option on the menu when I wasn't in the mood to have meat and thought it was fabulous (you'll be seeing more gluten-free recipes here now that I'm trying that for my own diet).  Here is my own version of the meal I had.

Ingredients

• olive oil
• 2 shallots
• 3 cloves of garlic
• 1/2 medium onion
• 2 cups arborio rice, uncooked
• 6 cups vegetable broth
• 1 bundle of spinach
• 2/3 cup sundried tomatoes
• 1 can of quartered artichoke hearts
• 2/3 cup pine nuts
• basil
• rosemary
• black pepper
• brick of good Parmesan cheese

1. Heat a sauteeing pan over medium heat.  Add a few tablespoons of olive oil and heat for 30 seconds while mincing the shallots.  Add the shallots and cook, while mincing the garlic.  Add the garlic and cook while chopping the onion.  Add the onion and cook 2-3 minutes more until softened and aromatic.
2. Add the shallot/garlic/onions to the crock pot and cover with the rice and vegetable broth.  Stir, and set to cook on low.  Cook on low until approximately one hour before you are ready to serve.  
3. At this time, set the pot to cook on high and chop the spinach, sundried tomatoes, and artichoke hearts and add them.  Add the pine nuts.  Grate the cheese.  Add the basil, rosemary and pepper to taste.  Cook until risotto reaches the proper consistency, stir in the grated cheese, and serve with a glass of wine.  (Or, if wine isn't your thing, the sweet potato chili stout from Faith Brewing Co. is perfect.)

I think this might also be good with a dash of balsalmic vinegar upon serving.
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Savory Summer Squash Pancakes

These are tasty and quick to make and can be made with so many variations because of the mild flavor of summer squash! The following is a slightly spicy version that is quite good with a fresh salsa and yogurt.

Summer Squash Pancakes
So many varieties
Of tasty flavors!

Ingredients

• 3 summer squash
• 1 small onion
  
• 1/4 cup polenta
• 3 Tbsp flour
• 2 eggs
• cumin
• cayenne pepper
• chili powder
• cooking oil

1. Grate the squash and finely chop the onion. Mix in a mixing bowl with the polenta and flour.
2. In a separate bowl, beat the eggs and then add beaten egg to the squash mixture.
3. Add spices to taste (really just to smell because there is raw egg in this and you don't want to try it!).
4. On griddle or in a large frying pan over medium heat, heat the oil and flatten dollops of squash mixture into pan. Cook over medium heat for as long as it takes you to play through Chopin Etude Op. 10, No. 2 and then turn over and cook for the same amount of time (approx 3 minutes). Each side should be slightly browned and crispy.
   
5. Remove pancakes to a papertowel lined plate to drain and continue cooking in batches until all are cooked. Serve immediately topped with salsa.

For salsa, combine 1 large tomato, 2 Tbsp finely chopped onion, 2 Tbsp chopped fresh cilantro, 1 Tbsp olive oil, 1 tsp red wine vinegar, a squeeze of lime and a pinch of salt. Prepare this ahead of time or while the pancakes are cooking.

Mushroom Truffle Flatbread a la Branch 27

I have been craving the mushroom flatbread from Branch 27 in my neighborhood for days. There are three reasons that I haven't gone over there to get it: 1) I'd have to buy a drink too, and I have enough of that at home, 2) I could probably make it myself, and 3) I have already had it twice in the last week.

So, after a trip to my wonderful neighborhood Green Grocer for the cheese, crackers, shallots, garlic and mushrooms, and a quick stop by the liquor store for the dry vermouth and olives, I was headed for the comforts of home with the tastiness of Branch 27!

Who doesn't like cheese?!
Here's a new take on a fave.
Trust me. You'll love it.

Ingredients:

• Crackers, preferably Potter's White Crackers
• Cremini mushrooms (2 cups)
• 1 clove garlic
• 1 shallot
• herbed goat cheese (or plain, really will do)
• Frisee, or other lettuce
• Butter - plenty
• White truffle salt

1. Heat the pan, add half a stick of butter and heat over medium for 30 seconds, until butter melts. Add the garlic and cook for one minute, add the shallots and cook for a minute more. While pan is heating, butter is cooking and garlic and shallots are sauteing, wash and chop the mushrooms and lettuce.
2. Add the mushrooms to the pan and saute for 5 minutes, stirring, until they have lost much of their liquid.
3. Remove the mushrooms to a bowl and set aside. Add 2 Tbsp butter to what is left in the pan, and turn off the heat, stirring to melt. Add approx. 1 tsp white truffle oil, to taste.
4. Prepare meal by spreading goat cheese on the flatbread or cracker, and topping with mushrooms, then chopped lettuce, and finally drizzling with truffle butter.
5. Enjoy with a martini (Hendrick's gin, extra dry vermouth, olives).

Pictured above is the flatbread from Branch 27. They used mascarpone cheese and real flat bread. I chose to use crackers to avoid turning on my oven and to make dinner occur SOONER.

For an idea on how to use this as part of a meal, check out my Summer French Dinner Menu.
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Mushroom Sage Cream Sauce

Somebody recently said something about mushrooms and sage and I remembered my Thanksgiving Mushroom Stuffing and how much I liked it. And then I remembered that I had squash/sage pierogies in my freezer from One Sister Pierogies. From that, a wonderful meal was born:



Ingredients:

• Mushroom medley (mostly cremini, also oyster, porcini and shitake)
• Dried sage
• Butter
• Shallots
• Milk
• Black Pepper
• Olive oil

1. Heat about a tablespoon or two of butter with a bit of olive oil over medium heat in a thick-bottomed skillet. Add the chopped shallots (about half of a bulb) and saute 2 minutes, until soft.
2. Add chopped mushrooms (if reconstituting them from dried, reserve the water they were simmered in and add to the butter and shallot mixture at this time).
3. Add sage (about 2 tsp).
4. Simmer until liquid is reduced a bit and the mushrooms have lost much of their size.
5. Cover in milk and simmer until liquid is further reduced (10-15 minutes) and season with black pepper.

I poured this sauce over my squash/sage pierogis, but made enough to pour over a squash I plan to bake later in the week.

Dal and Raita

A version of this meal was made for me the other night and two of my favorite things to eat in the winter are warm lentils and yogurt. So, I tried it out today - with the wrong kinds of lentils and without the exact ingredients. My recipe for these dishes might change as I learn how they're supposed to be made, but this is pretty tasty for now!


Ingredients:

• 10 oz bag of lentils (I used sprouted green lentils)
• 2 medium sized onions
• 1 can of diced tomatoes (14.5 oz)
• 3.5 tsp cumin
• 3.5 tsp turmeric
• 1/2 tsp mustard seeds
• 1 tsp garam masala
• 3 Tbsp butter
• 1 handful fresh cilantro
• 6 oz or so of plain, greek-style yogurt
• 1/3 cucumber
• 1/3 fresh tomato
• Water
• 4 cloves garlic
• 3 Tbsp minced fresh ginger
• 1 large chili pepper
  

1. Rinse the lentils and throw them in a pot. Cover with water and set to boil over medium-high heat.
2. Chop the onions finely and add all but 2 Tbsp to the pot. Add water to cover the lentils again and continue cooking.
3. Add the diced tomato and stir, covering with water again while the lentils continue cooking.
4. Add the dry spices (reserving 1/4 tsp of mustard seeds) and stir.
5. Finely chop the garlic, ginger and chili and add to the pot, stirring and covering with water.
6. Cover the pot mostly and turn down the heat to low. Stir every 15 minutes and add more water if necessary.
7. Meanwhile, finely chop the cucumber, tomato and a bit of the cilantro and stir into the yogurt. Add the remaining 1/4 tsp of mustard seeds and stir. Cover and refrigerate for later.
8. Continue cooking the lentil mixture over low heat, partially covered for an hour and a half. You will need to stir it every 15 minutes and add more water as it boils off and is absorbed by the lentils.
9. When it is finished cooking, stir in the butter and add the remaining cilantro, chopped.
10. Turn on a fan and open the windows, this hearty dish has a lingering aroma!
    
11. Serve with naan and the raita for a healthy and delicious meal.

When I first had this, it was served also with potatoes and a delicious rice, but I haven't figured out how to make this yet, so I can only recommend eating it the way I am going to eat it tonight!
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For an idea on how to use this as part of a meal, check out this Indian Food menu.
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A Quasi-Indian-Food Experiment

One of my favorite aspects of cooking is to come up with recipes on the fly based on what I have in the house, and a general knowledge of a type of cuisine. When I cook for myself on a daily basis, I might throw together an Asian-style stir-fry, or a Thai curry, or an Italian vegetable dish or a Mexican type of breakfast. However, I have never been able to cook Indian food that way - or any way at all, really.

Recently though, a friend had me over for dinner and cooked Indian food and was generous enough to talk about what went into the dishes he prepared. Though I do need to get myself over to a spice shop and pick up a few necessary ingredients, here is my first (nay - second) attempt. (The first attempt just tasted like spinach.) This one, however, was GOOD.

Quite healthy and green
Experimental cooking
Now, try it yourself!

Ingredients:

• Cumin (powdered, though seeds are preferred)
  
• Ginger (powdered, though fresh is preferred)
  
• Turmeric
• Fenugreek seed
• Cilantro (dried, though fresh would be better)
  
• Red Pepper (powdered, not flaked)
• Garlic (powdered, because I was out of fresh)
• Onion, chopped
• One potato
  
• Spinach, chopped
• Arugula
• Plain Yogurt
• Naan (Why not? It was in the house.)
• Butter
• Olive or canola oil
  

1. Melt the butter over low-medium heat. Add a little oil and heat one minute.
2. Add the spices - all of them and mix, inhaling, because it will smell good.
3. Add the onion and cook two minutes while microwaving the potato for the same amount of time.
4. Cube the potato and add to the mix. Stir. Maybe add a little more olive oil and another dose of all the spices.
5. Add the spinach and stir.
6. Add the arugula and stir. Cook for three minutes longer.
7. Remove entire contents of pan to a plate and enjoy with a side of yogurt and a piece of naan. Or a tortilla.
   

I need mustard seeds. And cumin seeds. And another example dinner to learn from!

I'll follow up with a recipe you can actually follow once I've tried this a few more times.
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For ideas on how to use this as part of a meal, check out this Indian Food Menu.
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