Posts tagged ‘cardamom’

October 5, 2013

Grains of Paradise and Cayenne Oatmeal Cookies

Living in Houston I’ve learned that Texans LOVE spicy, hot food.  They serve everything with a side of Tabasco or hot salsa that makes your forehead sweat, and it’s already hot enough without the spicy food.  Eggs, steak, salads, burgers… everything is bursting with heat.  I spent my first few months in Houston downing gallons of milk every time I attempted to conquer the red salsa at our local Mexican restaurant.  Sadly, I never succeeded.  But in an effort to enbrace my new home I’ve tried to incorporate some spice into my classic recipes to satisfy my friends cravings.

Grains of Paradise and Cayenne Oatmeal Cookies

The thing I like about these cookies is that they don’t immediately smack you in the face with heat, it gradually hits at the end and lingers ever so slightly.  I didn’t want to mess with a classic too much, but I do think this takes a traditional oatmeal cookie to a more grown up level.  The cranberries add to the chewy texture of the oats and give it an added sweetness needed with the earthy spices. I purposely left out cinnamon, usually a staple in oatmeal cookies, as I didn’t want it to mask the other spices. 

The secret ingredient in these cookies is grains of paradise, a spice native to West Africa. I crushed the grains with my mortar and pestle which released the most heavenly aroma — a combination of black pepper, cardamom, coriander and citrus with a lingering scent of something floral and woodsy.  If you crack one between your teeth, the flavor follows in much the same order as the aroma.  If you only get one thing from this recipe I hope it’s an introduction to this wonderful spice.  The floral, peppery flavor is going to make a wonderful addition to just about all your favorite foods.  Your grilled steaks, fish, vegetables and potatoes will thank you.

If you’re looking for something a little more special, pop two cookies in the oven at 350 for a few minutes and add a scoop of vanilla ice cream and you have a perfect ice cream sandwich. 

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/2 tsp. freshly ground nutmeg
  • 1 tsp. cayenne pepper (more if you are adventurous)
  • 1 tsp. grains of paradise
  • 1 tsp.  baking soda
  • 1/2 cup toasted pecans, chopped and toasted
  • 1/2 cup dried cranberries
  • 1 1/2 cups all-purpose flour
  • 3 cups traditional Quaker Oats (not quick cook)

Method

  1. Preheat the oven to 325°F
  2. Position racks in the upper and lower thirds of the oven. This helps the cookies crisp by being closer to the heat source or at the very top where the heat accumulates.
  3. Place nuts in a small pan and toast on medium heat for 5-7 minutes.  As soon as they become fragrant take them off the heat and space them on the side to cool.
  4. In a medium bowl, mix together flour, baking soda, nutmeg, cayenne, grains of paradise and salt thoroughly and set aside.
  5. In a large bowl, beat butter, white and brown sugar, and vanilla until the mixture changes color and becomes a smooth, pale white… this is what you want so you have light, fluffy cookies.
  6. Slowly add the flour mixture and continue to stir with a wooden spoon until well incorporated.
  7. Add oats, pecans and cranberries and stir until mixed well.
  8. Scoop dough on to ungreased cookie sheets, I use a mini ice cream scoop to make it easier.  I also spray the spoon with pam so the dough doesn’t stick.
  9. Bake for 8-10 more minutes until the cookies are golden brown
  10. Let the cookies cool on pan for 1 minute before placing on wire rack.
  11. Enjoy!

 

October 18, 2011

Yellow Chicken Curry with Vegetables

You might be interested to know that curry is not a spice. In fact, there are several definitions out there designed to describe curry’s various combinations of piquant flavors, with many of these relying on origin just as much as how it’s used in the kitchen.  The important thing to remember is that it’s a blend of spices that can be selected and mixed by hand or purchased as curry powder to get the exact level of heat, spice or mellow warmth you’re looking for.  In my quest for the perfectly mild, yet also spicy curry, I began working on my own concoction.

My yellow curry can be altered to suit a spicy palette or toned down for those who prefer a mild heat, either way it’s depth of flavor and fragrant bouquet of spices will have you craving Indian more often.  I prefer a rich, velvety sauce with lots of meat and vegetables that offers up a variety of textures and flavors.  I use big chunks of carrots and cauliflower that soften as they simmer and absorb all the flavors of the cooked spices.  The rich flavor and velvety quality of the curry is perfectly paired with freshly steamed jasmine rice; you can’t help but go back for seconds.  Just adjust the amount of cumin and red pepper flakes to change the level of heat, either way you’ll get a traditional Indian curry worthy of being  part of your menu.

Ingredients

Chicken

  • 2 lbs. skinless boneless chicken breast, cut into bite size pieces
  • 3 tbsp. vegetable oil
  • 2 tsp. paprika
  • 4 tsp. turmeric
  • 2 tsp. cardamom
  • 2 tsp. coriander
  • 2 tsp. mustard seed
  • 2 tsp. red pepper flakes
  • 2 tsp. dehydrated jalapeño peppers
  • 2 tsp. cumin

Sauce

  • 3 tbsp. vegetable oil
  • 2 tsp. paprika
  • 2 tsp. turmeric
  • 1 tsp. cardamom
  • 2 tsp. coriander
  • 2 tsp. mustard seed
  • 2 tsp. red pepper flakes
  • 2 tsp. dehydrated jalapeño peppers
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1 large onion, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tbsp. fresh ginger, finely chopped
  • 3 jalapeno, finely chopped (include seeds if you want more heat)
  • 4 Bay leaves
  • 4 large carrots, peeled and chopped into bite size pieces
  • 1 small head of cauliflower
  • 2 10 oz. cans light coconut milk
  • 2 tbsp. tomato paste
  • 1-2 tbsp. semolina flour (for thickening)
  • Handful of fresh flat leaf parsley, roughly chopped

Raita

  • 1 pint plain Greek yogurt
  • 1 bell pepper, finely diced
  • 2 tsp. ground cumin
  • 3 tbsp. fresh mint leaves, roughly chopped
  • 1 tsp. lime juice (1/2 medium lime)

Method

You’ll start this recipe by cooking the chicken in a mixture of spices, similar to the ones that you will use in the sauce.  This gives the chicken way more flavor than if you just dropped it in at the end

  • Heat 3 tbsp. oil in a large, heavy bottom skillet at medium heat
  • Add paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers and cumin to the hot oil and slowly cook the spices.  This will bring out all the deep flavors and give you a great base for the chicken.  Use the spice amounts listed in the top part of the ingredients under “chicken”
  • Let the spices cook for about 1-2 mins until aromatic
  • Drop chicken in the pan and let cook for about 6 mins. You don’t need to worry about cooking the chicken through, you just want to coat all sides with the spices and oil and slightly brown the pieces.  Carefully toss until everything is coated and the outside is golden
  • Remove from pan and leave in bowl for later
  • No need to wipe out or rinse the pan, just add in the oil and continue cooking on medium heat
  • Add oil and spices: paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers, cumin and salt and cook for 2 minutes until aromatic
  • Add onions, garlic, ginger and jalapeño and bay leaves stir to evenly coat the onions.  Cook on medium for 10 minutes, you don’t want the onions to turn brown, you want them translucent (it’s called “sweating”)
  • Once the vegetables cook down, add tomato paste, coconut milk, and carrots.  Stir in new ingredients, cover and bring to a simmer on low heat.  Leave for 20 minutes to let all the flavors meld.
  • While the curry flavors develop, it’s time to make the raita.
  • In a medium bowl, add yogurt, mint, cumin, salt, pepper, lime juice and bell pepper.  Mix well, cover with saran wrap and leave in the fridge until dinner
  • Add chicken and cauliflower continue to simmer for another 20-30 mins.
  •  Serve over rice with a side of Puppodums and raita.

Puppodums are wafer thin Indian “crackers” made with lentil flour and sometimes spices usually served at the beginning of a meal, or alongside the main dish with chutney and raita for dipping.  I LOVE THEM!  I usually eat a whole box when I make curry, I break them up and use them like a spoons.  I just can’t have curry without them, and the ones from the store are easier than making them from scratch.  I buy the Tiger brand Spicy Puppodums, spray a little oil on them, and them pop them in the microwave for 40 seconds.  Puppodum perfection!

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