Posts tagged ‘flavor’

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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September 20, 2011

Braised Short Ribs in Red Wine

Time to switch up the usual Sunday pot roast for braised short ribs.  Similar to pot roast, this is a one pot meal that takes little time to prepare but yields unbelievable results.  I’m always amazed at the complexity of flavor that evolves without having to do anything but stick it in a pot, pop it in the oven and forget about it until dinner.

This would be great for a dinner party, since you can prep everything ahead of time and take it out of the oven when your guests arrive.  You could even make it the day before and then reheat it on the stove, my only recommendation would be to test the broth the second day to make sure it didn’t concentrate too much, if so, just add a little chicken or beef stock.  The depth of flavor develops as it braises, and it’s almost impossible to over cook.  Who doesn’t like fall off the bone ribs?  Pop in some carrots and potatoes after a few hours and they will cook in the meat juices… there you have it, a side dish!

I used this recipe as a starting point as this was my first time braising short ribs.  It was quite complex, so I decided to take a few shortcuts and modified the ingredients.   Slow-Braised Short Ribs, Lardons, and Baby Vegetables 

Ingredients

  • 5 lbs. beef short ribs (mine were bone out, but bone in will help develop a richer flavor so that would be my recommendation if I make this again)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 2 small jalapeno peppers, finely diced
  • 4 cloves garlic, diced
  • 3 tablespoons tomato paste
  • 1 1/2 cup red wine
  • 1/3 cup red-wine vinegar
  • 1 quart chicken or beef stock
  • 1 cup water
  • 1 beef bouillon cube
  • 3 fresh thyme sprigs
  • 6 fresh sage leaves, finely chopped
  • 3 fresh rosemary sprigs, finely chopped
  • 2 dried bay leaves
  • 3 handfuls baby carrots (or 3 large carrots, diced)
  • 2 handfuls of small potatoes

Method

  • Preheat oven to 325°F.
  • Make sure ribs are dry, and sprinkle with salt and pepper.
  • Heat oil in a wide 6-8 quart heavy pot over medium-high heat, then brown ribs on all sides.  I used tongs to turn them every 4-5 minutes and sear them on each side.  When done, remove from the pot and leave them on a plate until later.
  • In the same pan, reduce heat to medium and add onion, jalapeño, garlic and sprinkle with salt.  Cook about 6 minutes until the onions are translucent.
  • Stir in tomato paste, red wine, vinegar, stock and water and bring to a light boil for 5 minutes.
  • Add bullion cube, thyme, rosemary, sage and bay leaf and simmer for 5 minutes.
  • Add ribs back to the pot along with any juices.
  • Cover pot tightly and transfer to oven.
  • Braise ribs until meat is very tender, 2 1/2 to 3 hours.
  • After 2 hours, add carrots and potatoes and continue to cook.
  • Remove from oven when meat is tender, stick a fork in it and twist, if it moves easily it’s done.
  • Let stand, uncovered, until fat rises to surface, about 15 minutes, then skim fat with a metal spoon.
  • Pull chunks off meat off with tongs and serve in a bowl.  Remember to grab some off the potatoes and carrots and spoon on lots of broth.

We had this over the weekend, and the meat was perfectly tender and had amazing flavor.  I served it on a plate with a side of potatoes, carrots and zucchini hash.  In the process of cleaning up I took a spoonful of broth to see how it tasted on it’s own and it was AMAZING!  I highly recommend serving this in a bowl (I put it on a plate so I didn’t get enough broth but will know better next time).  The broth is where all the wonderful flavor lies, you can taste the garlic, herbs, meat juices…. it’s divine.  I’d treat this more like a meaty stew so you get a good portion of brothy goodness to meaty ribs.

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