Savory Polenta

4 Servings
1hr

Ingredients

• 2 T olive oil
• 3/4 cup diced red onion
• 2 cloves garlic, crushed
• 1 quart chicken broth (or slightly less)
• 1 cup coarse ground cornmeal (white will make for a prettier final color)
• 2 T unsalted butter
• 1/2 tsp kosher salt
• freshly ground black pepper to taste
• 2 ounces Parmesan, grated

Directions

1. Preheat oven to 350 degrees F.
2. In an oven-safe dutch oven, heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes.
3. In a bowl, whisk the cornmeal in 1-2 cups of the chicken stock until smooth
4. Turn the heat up to high, add the chicken stock and bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10-15 minutes to prevent lumps.
5. Once the mixture is creamy, remove from the oven and add the butter and pepper. Once they are incorporated, gradually add the Parmesan.

Source: based on an Alton Brown recipe

Okra with Onions (Sel Bhindi)

Serves 3 to 4 as side dish, serves 2 as light main dish with rice.

Ingredients:
Blend in spice grinder:
2 t whole coriander seeds
1 whole hot dried red chili, seeds removed (will be too spicy with seeds)

3 T vegetable oil
12 oz fresh okra, topped and tailed, then sliced in half lengthwise
1 small onion, sliced into fine half-rings
3/4 t salt
1/2 t ground turmeric
2 T chopped cilantro (optional garnish)

Directions:
1. heat oil in large dutch oven (or nonstick pan) over medium heat
2. stir fry okra for 10 min or until lightly browned on all sides
3. add the onions. stir and cook for another 5 minutes and onions begin to brown
4. add the coriander-chili mix, salt, and turmeric. reduce heat to low and cook, stirring, for another 5 minutes.
5. add garnish and serve with rice.

Adapted from Madhur Jaffrey's "From Curries to Kebabs."
2.

Steamed Chinese Ribs in Black Bean Sauce.

2 lbs pork ribs (country style)

Group 1 (combine)

1 T cooking wine

4 T soy sauce

1 T sugar

1 T cornstarch

dash of seseme oil

Group 2 (combine)

3 T fermented black beans

1 T chopped garlic

1 T chopped ginger root

5 green onions, diced

5 dried chili peppers, crushed

-Cut ribs into small pieces ~ 1 inch on one of the sides. (They can be wide and long, but thin is better)

-Add combination of group 1 and mix well.

-Add combination of group 2 and mix well.

- Put meat/sauce mixture into a steamer and steam for 20 minutes.

Notes:

- The smaller pieces seemed to work better with the sauce

- There seemed to be a lot of fat, I am not sure if it actually affected the cooking at all. Try cleaning more of the fat away next time

Pureed Broccoli Soup

SERVES 4 TO 6

INGREDIENTS

• 2tablespoons unsalted butter or olive oil
• 1medium leek (white and light green parts only), chopped
• 2tablespoons dry sherry
• 2   crushed garlic cloves
• 2pounds broccoli, stalks discarded and florets cut into bite-size pieces (about 5 cups)
• 2cups chicken broth (or vegetable broth)
•      ground white pepper
• 3/4cup whole milk
• 2tablespoons minced fresh basil leaves

INSTRUCTIONS

1. 1. Heat butter or oil in large saucepan over medium-high heat. Add leek; sauté until soft, about 5 minutes. Add garlic.  Add sherry and broccoli; stir until sherry evaporates, about 30 seconds.
2. 2. Add broth and pepper to taste to saucepan; bring to boil. Reduce heat to simmer; cover and cook until broccoli is tender, about 10 minutes.
3. 3. Add 1/2 cup milk; blend until very smooth with immersion blender. Cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
4. Adapted from Cook's Illustrated.

Frittata with Grated Zucchini

Ingredients:

2 tablespoons extra virgin olive oil

1 pound zucchini, grated (about 4 cups)

2 garlic cloves, minced

Salt and freshly ground pepper to taste

8 eggs

2 ounces goat cheese, crumbled (about 1/2 cup) (too bland for our palate. try charcoal-aged goat cheese, or a sharp cheese like parmesan)

1/4 cup chopped fresh dill (too bland for our palate, try fresh thyme or rosmary)

Instructions:

1. Heat 1 tablespoon of the oil over medium heat in a 10-inch heavy nonstick skillet. Add the zucchini. Cook, stirring, until the zucchini begins to wilt, about two minutes. Stir in the garlic. Cook for another minute or until the zucchini has just wilted — it should still be bright green. Season to taste with salt and pepper, and remove from the heat.

2. Beat the eggs in a large bowl with the goat cheese. Add salt and pepper, and stir in the zucchini and the dill.

3. Clean and dry the pan, and return to the burner, set on medium-high. Heat the remaining tablespoon of olive oil in the skillet. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.

4. Turn the heat to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a wooden spatula so that it doesn’t burn. The bottom should have a golden color. The eggs should be just about set; cook a few minutes longer if they’re not.

5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and for as long as 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature or cold.

Yield: Six servings.

Adapted from NY Times Recipe.

CHICKEN PIZZAIOLA

SERVES 4

INGREDIENTS

• 3cups tomato sauce (must be very flavorful)
• 1cup grated Parmesan cheese
• 4boneless, skinless chicken breasts
• Salt and ground black pepper
• 1cup shredded mozzarella cheese (or sliced)
• 40-60slices pepperoni (or prosciutto possibly)
•      fresh basil (this is really key to freshening up this quick, childlike dish)

INSTRUCTIONS

1. 1. HEAT OVEN AND PREPARE BAKING DISH: Adjust oven rack to middle position and heat oven to 450 degrees. Spread tomato sauce into 13 by 9-inch baking dish.
2. 2. COAT CHICKEN WITH PARMESAN: Spread Parmesan into shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with one breast at a time, dredge in Parmesan. Press on Parmesan to make sure it adheres. Lay chicken in baking dish, smooth side facing up.
3. 3. BAKE CHICKEN: Place chicken in oven and bake 15 minutes. We found this to be somewhat inadequate, and ended up overcooking the pepperoni. If using large chicken breasts, cook longer, perhaps 20 min.
4. 4. INCREASE OVEN TEMPERATURE, ADD TOPPINGS, AND FINISH: Increase oven temperature to 475 degrees. Mound 1/4 cup of mozzarella on top of each chicken breast, then shingle 10-15 slices pepperoni over cheese. Continue to bake until cheese melts and until thickest part of breast registers 160 degrees on instant-read thermometer, 5 to 7 minutes. Serve.
   
   
   Adapted from Cook's Illustrated.
   
   
   Tasty comfort food, quick, good healthier substitute for pizza. 

Boudro's Famous Guacamole

Ingredients
Juice of 1/4 of an orange
Juice of 1/2 a lime
1 avocado seeded and scooped out of skin
2 Tbs roasted and charred Roma tomatoes diced
1 ea Serrano pepper roasted, seeded, and diced
1 Tbs diced red onions
1 tsp chopped cilantro
coarse ground salt to taste (sea salt is better)

Directions
1. Roast serrano peppers and roma tomatoes (Broil on grate over baking sheet, turn once, check for doneness. Serranos will be done quickly)2. Squeeze juices into bowl. Add avocado and coarsely chop. Add diced onions, roasted tomato, serrano and cilantro. Fold into avocado mixture. Add salt (more is better). 


Result should be crudely chopped not mashed.



Source: Boudro's Restaurant in ?, TX

Chickpea, Cauliflower, and Cabbage Curry

Adapted from Maddhur Jaffrey's recipe in "From Curries to Kebabs"

Ingredients

2 cans chickpeas, rinsed and drained

1 cup chopped onion

4 cloves garlic, chopped

1/8 of a congo pepper (scotch bonnet, habero), without seeds, or 3 bird's-eye chilies, chopped

4 T olive oil

1 T hot curry powder (Bolst's)

1 tsp roasted and ground cumin seeds

3 medium cauliflower (or potatoes, peeled), cut into 3/4 in dice

1.5 tsp salt

4 cups green cabbage, cut into 1/2 in squares

2 cups vegetable broth

Directions

1. Put the onion, garlic, peppers, and 4 T of water into a blender and blend until smooth.

2. Pout the oil into a heavy, lidded pan and set over medium-high heat. Put in the paste from the blender. Stir and fry for 2 to 3 minutes, then reduce the heat to medium-low. Cover and cook for a further 2 to 3 minutes, removing the lid to stir frequently. Add the curry powder and roasted cumin. Stir once and put in the chickpeas cauliflower, salt, and about 2 cups vegetable broth and an additional 1 cup of water. Stir and bring to a simmer. Cover and simmer for 10-15 minutes, or until the cabbage has just softened.

Serves 4-6

Salmon Curry

From Mahdur Jaffrey's "From Curries to Kebabs"

Serves 6

Ingredients

For marinating the fish:

2 lbs skinless salmon fillet, preferably center-cut

1/3 tsp salt

1.3 tsp cayenne pepper

1.3 tsp ground turmeric

For the poaching sauce:

3 tsp whole brown mustard seeds

1.5 T ground coriander (best if ground fresh)

1 tsp ground cumin

1/4 tsp ground turmeric

1 tsp curry powder (Bolst's Hot Curry Powder is best)

1/2 tsp cayenne pepper

3/4 tsp salt

1 can drained diced tomatoes (or 1 cup fresh diced tomatoes)

2 T olive oil

1 T mustard oil (if possible, more olive oil fine too)

1/2 tsp whole fennel seeds (optional)

15 to 20 fresh curry leaves (these are critical to the dish!)

Directions

1. Cut the salmon into manageable serving pieces, about 2x3 inches. Dust both sides with the salt, cayenne pepper, and turmeric and rub into the fish. Place the fish in a plastic bag and refrigerate for 1 to 6 hrs.

2. Grind 2.5 tsp of the mustard seeds in a spice grinder. Put in a bowl. Add the ground coriander, cumin, turmeric, curry powder, cayenne pepper, salt, tomato, and 1/2 cup of water. Mix well and set aside.

3. Pour the two oils into a large pan and set over medium-high heat. When the oil is hot, put in the remaining 1/2 tsp of mustard seeds. As soon as they begin to pop, a matter of seconds, add the fennel seeds. Stir once and put in the curry paste, as well as another 1 cup of water and the curry leaves. Bring to a simmer. Reduce the heat to low and simmer gently for 10 minutes. (This sauce can be refrigerated for several hours.)

4. Reheat the sauce in the pan and lay the fish pieces in it in a single layer. Simmer on a low heat until the bottom of the fish pieces appear to be done, about 5 minutes. Carefully turn the fish pieces over and cook for a further 4 to 5 minutes, or until the fish is just cooked through.

Chicken Biryani

Adapted from Madhur Jaffrey's Goat Biryani recipe in "From Curries to Kebabs"

Serves 4-6

Ingredients

1/2 tsp saffron threads

1/2 cup warm milk

2 cups basmati rice (or jasmine rice - see directions)

3/4 vegetable oil (or for somewhat lighter recipe, enough to coat bottom of pan, and ignore direction #4)

3 medium onions, sliced into fine half-rings

1/2 in piece of ginger (or about 1.5 tsp fresh ginger paste)

4 cloves garlic, crushed

4 pods cardamom, lightly crushed but left whole

1 3-in stick of cinnamon

2 black cardamoms (these are large and quite distinct flavor from the small green kind)

1 bay leaf

1/2 tsp whole cloves

1/2 tsp whole peppercorns

Either use a spice grinder for previous 6 spices (our preferred), or tie in a square of cheesecloth and remove later (Madhur Jaffrey's suggestion).

1-2.5 lbs chicken thighs (bone-in and skin-on)

1.5 tsp plus 2.5 tsp salk

1.5 tsp cayenne pepper (or spicier and redder chili pepper)

1 can drained diced tomatoes

1.5 T tomato paste

Directions

1. Put the saffron threads in the warm milk. Cover and set aside.

2. If using jasmine rice, cook almost all the way (if cooked all the way, biryani will be somewhat soggy, but that's better than crunchy rice). If using basmati rice, wash the rice in several changes of water, then drain and leave to soak in water that covers in generously for at least 30 minutes but no longer than 3 hours, then drain and cook.

3. Pour the oil into a large, wide, ovenproof, lidded pan and set over medium-high heat. Add half the sliced onions and fry, stirring, turning the heat down as needed, until the onions are both a rich medium reddish-brown color and crisp. Remove all the onions with a slotted spoon or mesh spatula and spread out on a tray lined with paper towels.

4. (If using a lot of oil) Carefully remove about 1/4 cup of the hot oil and set aside near the saffron milk.

5. Add the remaining sliced onions to the remaining oil. Also put in the ginger, garlic, cardamom, cinnamon, black cardamom, bay leaves, and the cheesecloth bundle. Stir and fry until the onions turn golden with hints of brown. Add the chicken thighs, 2.5 tsp of the salt, and the cayenne pepper, and stir and cook for 10 minutes.

6. Add 3/4 cup water and continue to stir and cook for a further 10 minutes. Cover and cook for another 30 minutes over medium-high heat, stirring now and then.

7. Remove the lid and stir in the tomatoes. Add the tomato paste and keep stirring for 5 minutes. Reduce the heat to low, relace the lid, and cook for a further 15 minutes, or until the meat is tender, stirring occassionally and adding a little water if needed.

8. Preheat the oven to 300 F.

9. When the meat is tender and the sauce very reduced and thick, remove the spice bundle. Put the whole covered pan in the over to keep it warm.

10. Once the rice is about 3/4 done and drained, work quickly to do the following: Put a T of the reserved oil into the rice pan. Cover with a third of the rice. Cover this with a little less than half of the meat and juices. Sprinkle a third of the browned onions over the top. Cover all this with another third of the rice, then a tsp of oil (if using, not necessary), then most of the remaining meat, a then a third of the onions. Cover with the final layer of rice, the last of the oil, meat and juices, the onions, and finally all the saffron milk.

11. Cover, first with foil, and then with a lid. Put the pan briefly over medium-high heat so the oil at the bottom heats up, and then put the pan in the oven for 25 minutes. Stir gently before serving.

White Chicken Chili

Ingredients:

2 14 oz cans Navy/great northern/cannellini beans, drained
1 Large onion, diced

1/4 cup vermouth or dry white wine
1 Stick butter
1/4 cup flour
2 cups chicken broth
1 cup whole milk
1+ tsp chili powder
2 tsp ground cumin (best if freshly ground from seeds)
8 oz green chili's, diced (serrano or jalepeno, seeds removed)
1 lb cooked chicken breast, shredded (rotisserie, broiled or sauteed)
1 1/2 cup grated Monterrey jack cheese (or pepper jack for spicier dish, or extra sharp white cheddar for more bite)
1/4 cup sour cream

1/2 cup diced cilantro

Directions:
1. Saute onion until transparent in 2 T butter, add white wine

2. Add 6 T butter and flour to make a golden brown roux (about 3-5 min). Add spices during this time. (They might get somewhat stuck to the bottom, just scrape thoroughly when adding the broth.)
3. Gradually add the broth, and then the milk, stirring constantly to mix everything in.
4. Bring to almost a boil and simmer for 5 minutes.

5. Add chicken, beans, chillies, and cheese and lightly simmer on medium-low for 20 minutes
6. Remove from heat and stir in sour cream and cilantro. Serve.

Serves 5-6.