17 April 2009

Gobi Masala Soup

Made this today at work out of some leftover Gobi Masala and it was ridiculously tasty, so here's a version for you.
Just a note, I wouldn't call this authentic in any way, it is just what occurrd to me to put in. There are many delicious and authentic Gobi Masala recipes out there if you're a stickler for tradition.

Gobi Masala Soup

1 large head cauliflower, chopped
1 medium onion, diced
3-4 cloves garlic
1 med potato, diced
1 med carrot, diced
3 tbsp oil, butter or ghee
1 tsp tumeric
1 tsp curry powder
1 tsp cumin
1 tsp cayenne
Water, vegetable or chicken stock
1 can coconut milk or some heavy cream

In a 6 qt. pan, heat your fat of choice until shimmery and add the veggies. Sautee vegetables until lightly colored. Add the spices and sautee until nice and aromatic. Add enough liquid to cover the veggies, bring to a boil and reduce to a simmer. Simmer until vegetables are tender. Purée the soup with a stick blender, food mill, regular blender... Whatever you have. If using a regular blender, be sure to remember to remove the little cap in the lid and cover with a towel to avoid the hot soup explosion. Add the purred soup back to the pot, and stir in coconut milk or heavy cream. Serve with naan

Spice is Nice

Recently published in Arizona Gourmet Magazine


NEW YORK CHEESECAKE WITH
ORANGE JALAPEÑO SYRUP


For Crust

1 ½ cups graham cracker crumbs, finely ground
1/3 cup white sugar
1 Tbsp butter, melted

For Topping

1 cup sugar
1 cup water
1 Tbsp corn syrup
1 jalapeño, seeded and cut into strips
Peel of one orange

For Filling

5, 8-ounce packages cream cheese, softened
1 ¾ cups sugar
1 Tbsp flour
1 ½ tsp each of grated orange and lemon rind
5 whole eggs
2 egg yolks
¼ tsp vanilla
¼ cup heavy cream

For the cheesecake, combine the sugar, cracker crumbs, and butter
together. Press mixture into the bottom and partially up the sides of
a 9-inch springform pan. Bake crust at 375 degrees for 7 minutes,
then allow to cool completely. Then turn oven up to 550 degrees.
While crust is cooling, combine the cream cheese, sugar,
flour, and orange and lemon rind in an electric mixer. Add eggs,
egg yolks, vanilla, and beat well. Add heavy cream and blend
thoroughly. Pour the filling into the crust and bake at 550
degrees for 10 minutes, then turn down oven to 200 degrees for
1 hour. Allow cheesecake to cool completely to room
temperature, and then refrigerate at least 6 hours before
removing from springform pan and serving.

For the topping, combine sugar, water, and corn syrup in
small sauce pan and bring to a boil. Reduce heat to low simmer
and add orange peel and jalapeños. Let simmer for 5 minutes.
Strain out the jalapeño strips and orange peel and allow the
syrup to cool. Take the candied zest and peppers, and toss in
granulated sugar to use as a garnish.

Cut chilled cheesecake into 8-12 pieces and top each slice
with 2 Tbsp of syrup and a few pieces of candied orange peel and
jalapeño. Serves 8 to 12.

08 April 2009

40 cloves and a chicken

on the menu tonight:

40 clove garlic chicken
(Recipe from Alton Brown)


Ingredients

* 1 whole chicken (broiler/fryer) cut into 8 pieces
* 1/2 cup plus 2 tablespoons olive oil
* 10 sprigs fresh thyme
* 40 peeled cloves garlic
* Salt and pepper

Directions

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Sides: Green Beans sauteed in olive oil with lemon and pepperoncini
Rosemary New Potatoes roasted in chicken schmaltz.

07 April 2009

Velvet Elvis

Sometimes, in thinking about a song or a recipe or a new drink, the title is what comes to me first. Back in my lots of shots days, I would make drinks for friends using their name as inspiration,. For example, the Lauren is hot coffee, vodka, and Baileys. "Chicken To Ride", "All My Exes Have New Sexes" and "Feta Cheese" all started out as song titles.

Here's todays inspiration... the Velvet Elvis Cake. There are versions out on the internets, but they lack the important banana quotient.

Velvet Elvis Cake


Ingredients
• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Peanut Butter Cream Cheese Frosting, recipe follows
• Sliced Fresh Banana.
• Banana Chips for garnish
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the peanut butter cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Lay out evenly spaced banana slices on the frosting. Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Garnish top of cake with banana chips and crumb coat sides of cake with chopped banana chips.

Peanut Butter Cream Cheese Icing
Makes about 2-1/2 cups, enough for 1 two-layer cake or 18 cupcakes
Ingredients
1/2 cup creamy peanut butter
1 (8 oz) package cream cheese, softened
1-1/4 cup confectioner’s sugar, sifted
1/2 tsp vanilla extract
Directions
1. Cream the peanut butter and cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

Now I just have to get over my lifelong hatred of the banana long enough to make one... :)

does this make me famous?

Does this make me famous?
I think so.

02 April 2009

No internet and no laptop make keith something something

So, obviously, I have done a pretty crappy job with keeping my new years resolution. I've posted a grand total of what, 3 recipes so far? I blame it on my current lack of Internet at home. Either that or my inherent laziness.... One of the two. To help make up for it, here's a few things I've made recently.

9 veggie soup with barley
Chipotle roasted pork loin with smoky mango salsa
Shrimp ceviche salad with lime cilantro vinaigrette
Tamales
Satay style chicken skewers with peanut chile sauce
Veggie burgers
Fully Loaded baked potato soup
PBJSTC sandwich
Fried Chicken
Bouef bourgignon
Campfire Filet mignon with red wine reduction sauce
Cheesecake with balsamic black pepper strawberries
Cheesecake with jalapeño orange glaze and candied peels

If you want recipes for any of those, just let me know. I'll try to do better in the future, ok?