It's been a while since I posted a recipe, so here goes. This is one of my favorite Indian curries to make at home, simple and ingredients that I typically have around.
Chicken Curry
3 boneless chicken breasts
2 T oil
1 onion, diced
2 t minced garlic
2 t minced ginger
1 tomato, diced
6 T plain yogurt
2 T cilantro
1/4 C water
1 t cumin, ground
1 t coriander, ground
1 t turmeric
1 t crushed red pepper
1 t garam masala
1 t black pepper
2 t salt
2 t lemon juice
In a heavy skillet, heat oil and add diced chicken breasts. Cook chicken until brown and remove from pan. Add onion and cook over medium low heat until onion is completely translucent, about 15 minutes. Add ginger, garlic, cumin, coriander, turmeric, black pepper, 1 t salt, crushed red pepper and 2 T water. Stir to combine and cook for about 2 minutes. Add tomatoes, yogurt, 1 T cilantro and remaining water and salt. Sprinkle with garam masala and cover and simmer for 20 minutes. Add chicken back in along with lemon juice and remaining cilantro. Simmer uncovered for 5 minutes and serve over rice.
Friday, July 9, 2010
Thursday, July 1, 2010
Cooking Quick and Easy Recipes
So last night was my first class, very exciting! Everything went very well and was focused around quick and easy recipes. In around three hours we prepared 5 dinner recipes pausing to discuss and enjoy them as we went along. In addition to showing the recipes we discussed how to adapt them and add variety, using them as a base recipe for other meals. There was also discussion about pairing wine and beer with the meals. The recipes prepared were Thai Green Curry, Mornay Sauce with Pasta, Chicken and Biscuits, Risotto Milanese and Moroccan Spiced Meatballs with Orange Couscous. I'll post more classes as I host them. Please feel free to contact me with questions about the recipes and how to set up your own classes.
Cheers!
Cheers!
Sunday, June 13, 2010
The market's bounty
From the bounty of vegetables that we scored from the farmer's market yesterday we just made a great dinner that included Sauteed Swiss Chard and Turnip Gratin. Here is the recipes we followed:
1 bunch Swiss Chard, stems removed and chopped in 2" pieces
1 T Olive Oil
1 T butter
1 onion, cut halfwise and thinly sliced
1 clove garlic
Salt and Pepper to taste
In a large pan, heat olive oil and butter. Add onion and garlic and cook until onion is tender. Add stems and saute until tender, about 10 minutes. Add leaves, in bunches if necessary, stirring occasionally, cook covered until tender, about 6 minutes. Season with salt and pepper and serve.
1.5# Turnips, trimmed and thinly sliced
1/2 C cream
1/2 C parmesan, grated
1/4 C dill, fresh
2 T salt
1 T pepper
1/2 T cayenne
2 T butter
Preheat oven to 450 degrees. In 12" oven safe skillet, melt butter and cool. Add 1/3 of thinly sliced turnips, layering the bottom of the pan. Add 1/3 of the herbs and spices. Repeat two times. Cook, covered, over medium heat for 10 minutes or until turnips are lightly browned on bottom. Add cream and cook, covered for 15 minutes or until turnips are tender in the middle. Add parmesan in even layer on top and cook uncovered in oven for 10 - 15 minutes or until brown and bubbly. Let stand for five minutes before serving.
1 bunch Swiss Chard, stems removed and chopped in 2" pieces
1 T Olive Oil
1 T butter
1 onion, cut halfwise and thinly sliced
1 clove garlic
Salt and Pepper to taste
In a large pan, heat olive oil and butter. Add onion and garlic and cook until onion is tender. Add stems and saute until tender, about 10 minutes. Add leaves, in bunches if necessary, stirring occasionally, cook covered until tender, about 6 minutes. Season with salt and pepper and serve.
1.5# Turnips, trimmed and thinly sliced
1/2 C cream
1/2 C parmesan, grated
1/4 C dill, fresh
2 T salt
1 T pepper
1/2 T cayenne
2 T butter
Preheat oven to 450 degrees. In 12" oven safe skillet, melt butter and cool. Add 1/3 of thinly sliced turnips, layering the bottom of the pan. Add 1/3 of the herbs and spices. Repeat two times. Cook, covered, over medium heat for 10 minutes or until turnips are lightly browned on bottom. Add cream and cook, covered for 15 minutes or until turnips are tender in the middle. Add parmesan in even layer on top and cook uncovered in oven for 10 - 15 minutes or until brown and bubbly. Let stand for five minutes before serving.
Wednesday, June 9, 2010
Picnic Chicken Salad
Here is a great chicken salad recipe that works great to pack up for a summer picnic. I would have done that myself this weekend, except it was forgotten in the refrigerator at home. Just had to have it for dinner when I got home!
1 # chicken breasts, shredded
2 stalks celery, diced
30 grapes, halved
1/4 C parsley chopped
1/3 C pecans, chopped
1/3 C mayonnaise
3 T white vinegar
3 T sugar
salt to taste
pepper to taste
In a bowl combine first five ingredients. In a second bowl mix together mayo, vinegar and sugar. Toss dressing with other ingredients and season with salt and pepper. Serve on bread with a slice of cheddar cheese.
1 # chicken breasts, shredded
2 stalks celery, diced
30 grapes, halved
1/4 C parsley chopped
1/3 C pecans, chopped
1/3 C mayonnaise
3 T white vinegar
3 T sugar
salt to taste
pepper to taste
In a bowl combine first five ingredients. In a second bowl mix together mayo, vinegar and sugar. Toss dressing with other ingredients and season with salt and pepper. Serve on bread with a slice of cheddar cheese.
Sunday, May 16, 2010
American Craft Beer Week
In celebration of American Craft Beer week, May 17th - May 23rd, I have decided to post and cook a recipe for each day of the week. For anyone that wants to cook along, the recipes are posted below, make sure to read through all of the recipes, some call for overnight marinades. There is just one thing to remember, when having dinner all the recipes should be paired with the same beer that they are made with. Enjoy and post feedback if you try out the recipes!
Monday:
Thai PA Green Shrimp Curry
o 14 oz can unsweetened coconut milk, chilled
o 4 oz Founder’s Centennial IPA or other citrus/floral American IPA
o 2 t Thai green curry paste
o 1# shrimp, peeled and deveined
o 2 T Thai fish sauce
o 2 carrots, sliced into batons
o 1 red bell pepper, sliced thin
o 3/4 # baby spinach
o 3 T chopped cilantro
o 1 C jasmine rice
o 2 T butter
o 1 T Salt
Heat 3 C water, butter and salt to a boil. Stir in jasmine rice, cover and reduce to simmer. Cook about 20 minutes until water is just absorbed. Do not stir while cooking. When water has been absorbed, remove from heat and keep covered for at least 5 minutes, then fluff with a fork before serving.
In a heavy skillet or wok heat 1/3 C of coconut cream from top of coconut milk over moderate heat, stirring for about 2 to 3 minutes or until slightly thickened. Add IPA and curry paste and cook, whisking for about 1 minute. Add the shrimp and sauté the mixture over moderately high heat until the shrimp turns pink. Add the coconut milk and the fish sauce and simmer the mixture, uncovered, for about 1 minute, stirring occasionally until the shrimp are cooked through. Transfer the shrimp with a slotted spoon to a bowl. Add carrots and bell pepper to skilled and simmer for 5 minutes. Add the spinach, in batches, stirring until each batch is wilted, return the shrimp to the skillet and simmer the mixture for about 1 minute. Sprinkle the dish with coriander and serve it with rice.
Tuesday:
Grilled Raspberry Lime Chicken with Orange Couscous
o 12 oz Raspberry Lambic
o 2 oz Lime Juice plus one lime to garnish
o 2 sprigs mint
o 1 t Salt
o 1 t White Pepper
o 4 Chicken Breasts (5-8 oz each)
o 1 C couscous
o 3/4 C Orange juice
o 1 t cinnamon
o 1/2 t salt
In a ziploc bag place the chicken breasts, raspberry lambic, lime juice, mint, 1 t salt and white pepper. Toss so chicken is fully coated. Refrigerate overnight, turning over at least once.
Remove chicken from marinade and cook on hot grill, about 5 minutes a side, until juices run clear.
In a pan, bring 3/4 C Orange Juice and 1 C water with cinnamon and salt to a boil. Stir in couscous, cover and remove from heat. Let sit for at least 5 minutes. Serve couscous alongside chicken with lime wedges.
Wednesday:
Grilled Bratwurst with onions and sauerkraut
o 12 oz witbier
o 12 oz water
o 4 cardamom pods, crushed
o 3 cloves
o 1 small onion, julienned
o 3 T butter
o 8 oz sauerkraut
o 6 bratwurst, raw
In a medium saucepan over medium low, melt 2 T butter and add onions. Cook until onions caramelized, about 20 minutes. Add water and scrape bottom of pan so that all brown bits are removed. Add witbier, cardamom and cloves and bring to a boil. Add bratwurst and simmer for 20 minutes. Turn off heat and cool. Transfer all ingredients to an airtight container and refrigerate overnight.
Remove bratwurst from cooking liquid and grill until outside is caramelized. Strain onions out of cooking liquid, reserving ½ C liquid. Melt 1 T butter in pan, add reserved onions, reserved liquid and sauerkraut. Simmer for 20 minutes. Serve on top of bratwurst with whole grain mustard on a bun.
Thursday:
Three Mushroom Risotto
o 1 oz dried porcini mushrooms, sliced
o 5 oz shitake mushrooms, sliced
o 5 oz crimini mushrooms, sliced
o 1 large onion, diced
o 2 T olive oil
o 1 C Arborio rice
o 1 C Sand Creek Ulrich’s Dopplebock or other dark dopplebock
o 3 1/2 C Vegetable stock, heated
o 1/2 C Grated Parmesan-Reggiano
o Salt, to taste
o Pepper, to taste
Soak dried mushrooms in room temperature beer for 1 hour. Drain mushrooms from liquid, reserve liquid.
In large skillet, heat olive oil. Add onions and cook until softened. Add mushrooms, cook for 5 minutes or until softened. Add Arborio rice and cook until outside of rice kernel is translucent. Add reserved liquid from mushrooms and cook until almost all of the liquid is gone, stirring frequently. Add 1/2 C vegetable stock and cook until liquid evaporates, stirring frequently. Continue this process until all the liquid has been absorbed by the rice. Stir in parmesan and add salt and pepper to taste. Serve immediately.
Friday:
Cervesa Braised Pork Butt
o 1 T Coriander, ground
o 1 T Cumin, Ground
o 2 T Salt
o 1 T Black Pepper, ground
o 1 T Mustard seed, ground
o 2 T brown sugar
o 1 t cayenne pepper
o 3-4# pork butt
o 12 oz beer
o 3 oz lime juice
o 1 t coriander, ground
o 1/2 t cumin, ground
o 1/2 t salt
o 1 t black pepper, ground
o 1 t mustard seed, ground
Combine first 7 ingredients and rub all over pork. Place in roasting pan, cover and refrigerate overnight, up to 2 days. Heat oven to 225 degrees. Pour beer into bottom of roasting pan, cover with aluminum foil and roast in oven for 8-9 hours (however long your work day is). Pull out of oven and let cool for 1 hour on counter (or until it is cool enough to handle). Pull pork apart into bite size pieces. Mix lime juice, and last 5 spices in bowl. Toss with pork. Your may now cover and refrigerate for up to 7 days. To reheat, place desired amount in baking dish and heat, covered in a 400 degree oven for 30 minutes. Serve with rice and vegetables or on tortillas as burritos or tacos.
Saturday:
Grilled Filet Mignon with Kwak Mushrooms and Mashed Potatoes
o 2 – 8 oz tenderloin steaks
o 2 slices thick cut bacon
o 8 oz mushrooms
o 4 oz Pauwel Kwak
o 4 T butter
o 2 T flour
o salt, to taste
o pepper, to taste
o 3 medium red or Yukon gold potatoes, diced
o 1/4 C milk
Heat grill. Wrap tenderloin steaks in bacon, season each side with salt and pepper. Grill to desired temperature.
In 6 qt. pot add diced potatoes and fill pot 3/4 full of water. Add good amount of salt. Heat until boiling, cook until potatoes are fork tender, drain. Put pot back on burner, add 2 T butter and 1/4 C milk and heat until butter is melted. Add potatoes back in, mash and season with salt and pepper. Add more milk if needed to get the desired consistency.
Meanwhile in another pan, melt remaining butter and sauté mushrooms until they begin to brown. Add flour and stir until all liquid is absorbed. Cook 3-4 minutes until light golden brown color is achieved. Add Pauwel Kwak and bring to a simmer. Reduce heat to low and reserve until ready to serve, then spoon mushrooms over steak.
Sunday:
Beef and Broccoli in Stout Oyster Sauce
o 1# lean beef, cut into narrow strips
o Black pepper
o 3 T soy sauce
o 3 T + 3/4 C oatmeal stout
o 1 clove garlic, finely chopped
o 1 t crushed red pepper
o 1# fresh broccoli, chopped into bite size pieces
o 3 green onions
o 1 T corn starch
o 2 T oyster sauce
o 2 T cooking oil
o 1 1/2 C jasmine rice
o 2 T Butter
o 1 T Salt
Season the beef strips with black pepper. Combine beef, soy sauce, garlic, red pepper and 3 T stout in a Ziploc bag. Toss and marinate in fridge for at least one hour, up to overnight.
Prepare the vegetables and place them in a bowl near where you plan to cook.
Prepare the sauce by combining the remaining stout, oyster sauce and cornstarch in a small bowl. Stir until the cornstarch in completely dissolved.
Heat 3 C water, butter and salt to a boil. Stir in jasmine rice, cover and reduce to simmer. Cook about 20 minutes until water is just absorbed. Do not stir while cooking. When water has been absorbed, remove from heat and keep covered for at least 5 minutes, then fluff with a fork before serving.
Drain the beef and discard the marinade. Heat the oil in a wok or large skillet. When the oil is hot add the beef and stir-fry until it is cooked through.
Remove the meat from the skillet. Add the vegetables and stir-fry until the onions just turn tender. Add cooked beef and sauce. Stir to make sure the ingredients are coated with the sauce. Cook until sauce thickens.
Serve over the rice.
Monday:
Thai PA Green Shrimp Curry
o 14 oz can unsweetened coconut milk, chilled
o 4 oz Founder’s Centennial IPA or other citrus/floral American IPA
o 2 t Thai green curry paste
o 1# shrimp, peeled and deveined
o 2 T Thai fish sauce
o 2 carrots, sliced into batons
o 1 red bell pepper, sliced thin
o 3/4 # baby spinach
o 3 T chopped cilantro
o 1 C jasmine rice
o 2 T butter
o 1 T Salt
Heat 3 C water, butter and salt to a boil. Stir in jasmine rice, cover and reduce to simmer. Cook about 20 minutes until water is just absorbed. Do not stir while cooking. When water has been absorbed, remove from heat and keep covered for at least 5 minutes, then fluff with a fork before serving.
In a heavy skillet or wok heat 1/3 C of coconut cream from top of coconut milk over moderate heat, stirring for about 2 to 3 minutes or until slightly thickened. Add IPA and curry paste and cook, whisking for about 1 minute. Add the shrimp and sauté the mixture over moderately high heat until the shrimp turns pink. Add the coconut milk and the fish sauce and simmer the mixture, uncovered, for about 1 minute, stirring occasionally until the shrimp are cooked through. Transfer the shrimp with a slotted spoon to a bowl. Add carrots and bell pepper to skilled and simmer for 5 minutes. Add the spinach, in batches, stirring until each batch is wilted, return the shrimp to the skillet and simmer the mixture for about 1 minute. Sprinkle the dish with coriander and serve it with rice.
Tuesday:
Grilled Raspberry Lime Chicken with Orange Couscous
o 12 oz Raspberry Lambic
o 2 oz Lime Juice plus one lime to garnish
o 2 sprigs mint
o 1 t Salt
o 1 t White Pepper
o 4 Chicken Breasts (5-8 oz each)
o 1 C couscous
o 3/4 C Orange juice
o 1 t cinnamon
o 1/2 t salt
In a ziploc bag place the chicken breasts, raspberry lambic, lime juice, mint, 1 t salt and white pepper. Toss so chicken is fully coated. Refrigerate overnight, turning over at least once.
Remove chicken from marinade and cook on hot grill, about 5 minutes a side, until juices run clear.
In a pan, bring 3/4 C Orange Juice and 1 C water with cinnamon and salt to a boil. Stir in couscous, cover and remove from heat. Let sit for at least 5 minutes. Serve couscous alongside chicken with lime wedges.
Wednesday:
Grilled Bratwurst with onions and sauerkraut
o 12 oz witbier
o 12 oz water
o 4 cardamom pods, crushed
o 3 cloves
o 1 small onion, julienned
o 3 T butter
o 8 oz sauerkraut
o 6 bratwurst, raw
In a medium saucepan over medium low, melt 2 T butter and add onions. Cook until onions caramelized, about 20 minutes. Add water and scrape bottom of pan so that all brown bits are removed. Add witbier, cardamom and cloves and bring to a boil. Add bratwurst and simmer for 20 minutes. Turn off heat and cool. Transfer all ingredients to an airtight container and refrigerate overnight.
Remove bratwurst from cooking liquid and grill until outside is caramelized. Strain onions out of cooking liquid, reserving ½ C liquid. Melt 1 T butter in pan, add reserved onions, reserved liquid and sauerkraut. Simmer for 20 minutes. Serve on top of bratwurst with whole grain mustard on a bun.
Thursday:
Three Mushroom Risotto
o 1 oz dried porcini mushrooms, sliced
o 5 oz shitake mushrooms, sliced
o 5 oz crimini mushrooms, sliced
o 1 large onion, diced
o 2 T olive oil
o 1 C Arborio rice
o 1 C Sand Creek Ulrich’s Dopplebock or other dark dopplebock
o 3 1/2 C Vegetable stock, heated
o 1/2 C Grated Parmesan-Reggiano
o Salt, to taste
o Pepper, to taste
Soak dried mushrooms in room temperature beer for 1 hour. Drain mushrooms from liquid, reserve liquid.
In large skillet, heat olive oil. Add onions and cook until softened. Add mushrooms, cook for 5 minutes or until softened. Add Arborio rice and cook until outside of rice kernel is translucent. Add reserved liquid from mushrooms and cook until almost all of the liquid is gone, stirring frequently. Add 1/2 C vegetable stock and cook until liquid evaporates, stirring frequently. Continue this process until all the liquid has been absorbed by the rice. Stir in parmesan and add salt and pepper to taste. Serve immediately.
Friday:
Cervesa Braised Pork Butt
o 1 T Coriander, ground
o 1 T Cumin, Ground
o 2 T Salt
o 1 T Black Pepper, ground
o 1 T Mustard seed, ground
o 2 T brown sugar
o 1 t cayenne pepper
o 3-4# pork butt
o 12 oz beer
o 3 oz lime juice
o 1 t coriander, ground
o 1/2 t cumin, ground
o 1/2 t salt
o 1 t black pepper, ground
o 1 t mustard seed, ground
Combine first 7 ingredients and rub all over pork. Place in roasting pan, cover and refrigerate overnight, up to 2 days. Heat oven to 225 degrees. Pour beer into bottom of roasting pan, cover with aluminum foil and roast in oven for 8-9 hours (however long your work day is). Pull out of oven and let cool for 1 hour on counter (or until it is cool enough to handle). Pull pork apart into bite size pieces. Mix lime juice, and last 5 spices in bowl. Toss with pork. Your may now cover and refrigerate for up to 7 days. To reheat, place desired amount in baking dish and heat, covered in a 400 degree oven for 30 minutes. Serve with rice and vegetables or on tortillas as burritos or tacos.
Saturday:
Grilled Filet Mignon with Kwak Mushrooms and Mashed Potatoes
o 2 – 8 oz tenderloin steaks
o 2 slices thick cut bacon
o 8 oz mushrooms
o 4 oz Pauwel Kwak
o 4 T butter
o 2 T flour
o salt, to taste
o pepper, to taste
o 3 medium red or Yukon gold potatoes, diced
o 1/4 C milk
Heat grill. Wrap tenderloin steaks in bacon, season each side with salt and pepper. Grill to desired temperature.
In 6 qt. pot add diced potatoes and fill pot 3/4 full of water. Add good amount of salt. Heat until boiling, cook until potatoes are fork tender, drain. Put pot back on burner, add 2 T butter and 1/4 C milk and heat until butter is melted. Add potatoes back in, mash and season with salt and pepper. Add more milk if needed to get the desired consistency.
Meanwhile in another pan, melt remaining butter and sauté mushrooms until they begin to brown. Add flour and stir until all liquid is absorbed. Cook 3-4 minutes until light golden brown color is achieved. Add Pauwel Kwak and bring to a simmer. Reduce heat to low and reserve until ready to serve, then spoon mushrooms over steak.
Sunday:
Beef and Broccoli in Stout Oyster Sauce
o 1# lean beef, cut into narrow strips
o Black pepper
o 3 T soy sauce
o 3 T + 3/4 C oatmeal stout
o 1 clove garlic, finely chopped
o 1 t crushed red pepper
o 1# fresh broccoli, chopped into bite size pieces
o 3 green onions
o 1 T corn starch
o 2 T oyster sauce
o 2 T cooking oil
o 1 1/2 C jasmine rice
o 2 T Butter
o 1 T Salt
Season the beef strips with black pepper. Combine beef, soy sauce, garlic, red pepper and 3 T stout in a Ziploc bag. Toss and marinate in fridge for at least one hour, up to overnight.
Prepare the vegetables and place them in a bowl near where you plan to cook.
Prepare the sauce by combining the remaining stout, oyster sauce and cornstarch in a small bowl. Stir until the cornstarch in completely dissolved.
Heat 3 C water, butter and salt to a boil. Stir in jasmine rice, cover and reduce to simmer. Cook about 20 minutes until water is just absorbed. Do not stir while cooking. When water has been absorbed, remove from heat and keep covered for at least 5 minutes, then fluff with a fork before serving.
Drain the beef and discard the marinade. Heat the oil in a wok or large skillet. When the oil is hot add the beef and stir-fry until it is cooked through.
Remove the meat from the skillet. Add the vegetables and stir-fry until the onions just turn tender. Add cooked beef and sauce. Stir to make sure the ingredients are coated with the sauce. Cook until sauce thickens.
Serve over the rice.
Thursday, May 13, 2010
Hooray for Goat Cheese
Here is a fun little appetizer and pasta dish featuring some goat cheese.
Chevre Stuffed Peppers
4 oz soft chevre
1 sprig basil, chopped
Pinch of salt
Fresh ground pepper
24 Peppadew peppers
Mix cheese, basil, salt and pepper. Stuff mixture inside peppers and enjoy!
Purple Haze Fettucinne
1/2# Shrimp, peeled and deveined
1/2 C Sun-dried tomatoes, sliced
1 onion, julienned
1/4 C + 1 T extra virgin olive oil
2 cloves garlic, minced
1/8 C Basil chiffonade
4 oz Cypress Grove Purple Haze, brought to room temperature
8 oz Whole Wheat Fettucinne noodles
Salt, to taste
Pepper, to taste
In large stock pot, heat salted water to boiling. Cook fettuccine to just under al dente. Drain and set aside.
Meanwhile, in large skillet, heat 1 T olive oil over medium-high heat. Cook onion until it has softened. Add shrimp and cook until almost pink. Remove shrimp from pan. Add remaining olive oil, tomatoes, garlic and basil. Cook for 5 minutes over low heat. Then toss in shrimp and fettuccine. Toss to coat all noodles, season with salt and pepper. Cook until noodles are heated and shrimp has finished cooking. Turn of heat and crumble in goat cheese, toss with pasta. Serve with more basil as garnish.
Chevre Stuffed Peppers
4 oz soft chevre
1 sprig basil, chopped
Pinch of salt
Fresh ground pepper
24 Peppadew peppers
Mix cheese, basil, salt and pepper. Stuff mixture inside peppers and enjoy!
Purple Haze Fettucinne
1/2# Shrimp, peeled and deveined
1/2 C Sun-dried tomatoes, sliced
1 onion, julienned
1/4 C + 1 T extra virgin olive oil
2 cloves garlic, minced
1/8 C Basil chiffonade
4 oz Cypress Grove Purple Haze, brought to room temperature
8 oz Whole Wheat Fettucinne noodles
Salt, to taste
Pepper, to taste
In large stock pot, heat salted water to boiling. Cook fettuccine to just under al dente. Drain and set aside.
Meanwhile, in large skillet, heat 1 T olive oil over medium-high heat. Cook onion until it has softened. Add shrimp and cook until almost pink. Remove shrimp from pan. Add remaining olive oil, tomatoes, garlic and basil. Cook for 5 minutes over low heat. Then toss in shrimp and fettuccine. Toss to coat all noodles, season with salt and pepper. Cook until noodles are heated and shrimp has finished cooking. Turn of heat and crumble in goat cheese, toss with pasta. Serve with more basil as garnish.
Tuesday, May 11, 2010
Jajik - Cold Cucumber Soup
I had a request for the cold cucumber soup recipe that I used to serve at Haymarket. As that wasn't my own recipe and I don't want to give out others secrets, here is one that I enjoy.
Jajik
Serves 6
2 cucumbers, peeled and seeded
1 tomato, seeded
16 oz plain yogurt
1/2 C chopped mint
1/2 t cayenne pepper
salt to taste
white pepper to taste
ice water to thin the yogurt
Dice cucumbers and tomato. Combine all ingredients except water. Add water until you have your desired consistency. Refrigerate for 4 hours before serving. Garnish with mint sprig.
Jajik
Serves 6
2 cucumbers, peeled and seeded
1 tomato, seeded
16 oz plain yogurt
1/2 C chopped mint
1/2 t cayenne pepper
salt to taste
white pepper to taste
ice water to thin the yogurt
Dice cucumbers and tomato. Combine all ingredients except water. Add water until you have your desired consistency. Refrigerate for 4 hours before serving. Garnish with mint sprig.
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