Waterzooi

  1. INGREDIENTS2 large carrots2 medium onions2 tender ribs of celery2 medium-sized leeks, white and tender green parts only½ teaspoon dried tarragonSalt and freshly ground white pepper to taste2 ½ pounds cut-up frying chicken, legs or thighs or breasts (with bone),½ cups dry white French vermouth1 ½ to 2 cups chicken broth½ cup heavy cream1 ½ teaspoons cornstarch6 egg yolks3 tablespoons minced fresh parsley
  2. Preparation
  3. Trim and wash the vegetables and cut them into julienne matchsticks one and three-quarters inches long and one-eighth inch wide. (This should come to about five cups in all.) Toss them in a large mixing bowl with the tarragon and a sprinkling of salt and pepper.
  4. Wash and dry the chicken pieces and set aside.
  5. Using a casserole large enough to hold the chicken and the vegetables comfortably, layer in the following order: one-third of the vegetables, half of the chicken, half of the remaining vegetables, the rest of the chicken and the remaining vegetables. Pour in the vermouth and enough chicken broth to barely cover the chicken. Up to this point, the recipe may be prepared several hours in advance. Cover and refrigerate.
  6. When ready to cook, bring to the simmer, covered, and cook slowly 25 to 30 minutes or until the chicken pieces are tender and, when pierced, the juices run clear.
  7. Strain out the cooking liquid, degrease it and adjust the seasonings.
  8. Blend the cream and cornstarch in a small mixing bowl. Whisk the egg yolks in a large bowl and stir in the cream mixture. Slowly whisk in the hot cooking liquid. Pour the sauce over the chicken. Set over medium-low heat, swirling the casserole gently, until the sauce is warmed and thickens slightly, but do not bring to the simmer or the egg yolks will curdle.
  9. To serve, ladle the chicken, vegetables and sauce into large warm soup bowls and sprinkle each serving with parsley.
  10. Serve with boiled potatoes, noodles, gnocchi or just good French bread.

sangria



1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 cup orange juice
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1 apple
1/4 cup white sugar
8 maraschino cherries
2 cups carbonated water (optional)

CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS

From:
https://cafedelites.com/2015/07/01/caprese-stuffed-garlic-butter-portobellos/

INGREDIENTS
Garlic butter
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley
Mushrooms:
  • 5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  • 5-6 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  • fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
  • ¼ cup balsamic vinegar
  • 2 teaspoons brown sugar (OPTIONAL)
INSTRUCTIONS
  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
  3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
  1. (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Bonhommes de saint nocilas

Ingrédients

22 oz farine
1 Tsp levure
5.3 oz lait
4 oeufs
9 oz beurre
9 oz sucre (perle+vanille)

Préparation

Mettez tous les ingredients chronologiquement
Laisser lever 2h
Sortez la pâte, et façonnez les bonhommes.
Préchauffez le four à 200 °C.
Badigeonnez les bonhommes avec le mélange d'un peu de lait et de jaune d'oeuf battu.
Laissez lever pendant 25 minutes.
Faites cuire au four pendant 25 minutes.

Saag paneer

Ingredients
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • Kosher salt
  • 3 tablespoons plus 1 1/2 tablespoons vegetable oil
  • 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
  • 1 (16-ounce package) frozen chopped spinach
  • 1 medium white onion, finely chopped
  • 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
  • 4 cloves garlic, minced
  • 1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
  • 1/2 teaspoon store-bought or homemade garam masala, recipe follows
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 cup plain yogurt, stirred until smooth



  • In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
  • Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
  • Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  • Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
  • Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
  • Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  • Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
  • *Cook's Note: Paneer is very easy to make at home, and my recipe is quick, easy, and delicious. I also think homemade has a better texture than anything store-bought. If you'd like to buy it, this cheese is available in better supermarkets as well as specialty Asian markets.

Chicken Masala

INGREDIENTS
1.     For the chicken:
·       1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
·       1/4 cup plain whole-milk Greek-style yogurt
·       2 tablespoons peanut oil
·       2 teaspoons fresh lime or lemon juice
·       1 large clove garlic, minced
2.     For the sauce:
·       1 tablespoon ground coriander
·       1 1/2 teaspoons ground cumin
·       1/2 teaspoon ground cardamom
·       1/2 teaspoon ground nutmeg
·       1 1/2 teaspoons paprika
·       1/2 teaspoon cayenne
·       1 tablespoon grated peeled fresh ginger (from 1-inch piece)
·       4 tablespoons (1/2 stick) unsalted butter
·       1 large white onion, finely chopped
·       1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
·       3/4 cup water
·       1/2 cup heavy cream or half-and-half
·       1 1/4 teaspoons kosher salt
·       1/2 teaspoon freshly ground black pepper
·       1/2 cup chopped fresh cilantro plus additional sprigs for garnish

PREPARATION
1.     Marinate the chicken:
1.     Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.
2.     In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
Make the sauce:
1.     In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
While sauce is simmering, cook chicken:
1.     Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.

2.     When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.

Saag: Homemade Indian Cheese


--> Cheesecloth
  • 8 cups whole milk
  • 1/4 cup freshly squeezed lemon juice, plus more as needed




  • Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  • In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  • Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  • *Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
  • Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  • Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  • Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Yield: Makes 12 ounces of cheese.

Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html?oc=linkback
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