Tag Archives: recipe

March 22, 2011 · 11:46 am

Creamy Citrus Cheesecake

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For Brian’s birthday a couple of weeks ago we had this wonderful cheesecake. It is a very creamy cheesecake flavored with lemon and orange zest and juice. You can use blood oranges or regular naval oranges. Lime would also be a great flavor, instead of the lemon. The recipe comes from Aimée Bourque, who is the editor of Simple Bites and author of the blog Under the High Chair.

The original recipe did not have you bake the cheesecake in a water bath, but I did because I think it helps the cheesecake cook more uniformly, and reduces cracks on the top of the cheesecake. To prepare your pan for a waterbath, wrap the springform pan in a double layer of foil. Or: this time I did one layer of foil and then put the pan in an oven-safe bag (the kind used for roasting turkeys). Place wrapped pan in a larger roasting pan and add hot, almost boiling, water to the roasting pan to a level about halfway up the outside of the springform pan.

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If you are nervous about moving a pan full of boiling water: pull the oven rack out slightly from the hot oven. Place roasting pan on the oven rack, place springform pan in the roasting pan, and then add boiling water to the roasting pan. Carefully push oven rack back into the oven.3711 150-1

Just out of the oven-No Cracks!

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A citrus zest-spiked sour cream makes a perfect topping and hides any imperfections that develop in the top of the cheesecake as the cheesecake cools.

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I served this cheesecake with fresh blueberries and this fabulous homemade Blueberry Syrup.

It is flavorful enough that it could also be served on its own without any topping.

RECIPE:

Creamy Citrus Cheesecake

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Crust:
1 cup graham cracker crumbs
1 ½ Tbs granulated sugar
¼ cup unsalted butter, melted

Filling:
3 pkg (24 oz) cream cheese
¾ cup granulated sugar
¼ cup sour cream
Zest and juice of one lime or small lemon (wash before zesting)
Zest and juice of half an orange (wash before zesting; remaining half will be used in topping)
5 large eggs, room temperature

Topping:
1 cup sour cream
Zest and juice of half an orange
6 Tbs granulated sugar

Place oven rack on the lowest level of the oven. Preheat oven to 350°F.

For the crust:
In a small bowl, combine graham cracker crumbs and sugar. Add melted butter and mix. Press onto the bottom of a nine-inch springform pan. Bake crust for 8-10 minutes until slightly golden. Cool. Wrap springform pan in a double layer of foil, or one layer of foil and then place in an oven bag (like the kind used for turkeys). Place springform pan in a larger roasting pan.

For the filling:
With a mixer, beat together cream cheese and sugar until smooth. Add sour cream, citrus zest and juice. Mix well. Add eggs, one at a time, mixing until just incorporated.

Pour filling over crumb crust.  Fill roasting pan (not springform pan!) with very hot (almost boiling) water to about 2-inches deep.

Bake cheesecake in the water bath for about 60 minutes. The cheesecake will have puffed significantly, and the middle will still be slightly jiggly. Remove pan from water bath and run a sharp knife around the sides, but do not remove ring. Cool for 15 minutes on a wire rack on the counter.

For the topping:
Combine sour cream, orange zest and juice, and sugar together in a small bowl. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature.
Cover cheesecake pan tightly with plastic wrap, taking care not to disturb the surface of the cheesecake. Chill for at least four hours or overnight.

To serve:
Remove plastic wrap and lift off the outer edge of the spring form pan. If desired, slide a sharp knife under the crust and slide the cheesecake off the spring form base and onto a cake stand or serving platter.

Serve cheesecake alone, or topped with fresh berries or homemade blueberry syrup.

Recipe adapted from Aimée Bourque on Savory Sweet Life

NoEmptyChairs.me

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March 8, 2011 · 9:49 am

Homemade Indian Naan

0401010 087-1Indian Naan is a perfect accompaniment to curries, or marinated grilled meats. It can be made pretty quickly if you use instant yeast, which does not require proofing or an initial rise of the dough. And there is no second rise with a flat bread like naan. Naan can be cooked either in the oven on a baking stone or baking sheet, or cooked on the stove in a hot pan, like a cast iron skillet. I prefer to use a baking stone, as the oven temperature needs to be very high, which can make a baking sheet warp.

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Naan is traditionally cooked on the sides of a tandoor oven, but you can have good results at home in a very hot oven. The dough is a simple yeast bread mixture with yogurt added to help give it elasticity. You can also add some fresh minced garlic for a garlic naan.

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Roll out individual pieces into an oblong shape. I love that naan does not require perfect circles! Little J likes to roll them out for me, and then keep them moist under a kitchen towel. I usually reroll them a little bit thinner just before I put them into the oven.100110 008-1

If you are using a baking stone, place it in a cold oven and let the oven preheat to 500°F for 15-20 minutes. Throw carefully place your rolled naan pieces onto the hot baking stone. My baking stone will hold 4 small pieces of naan at a time.

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Switch the oven to “Broil” and cook for 2-3 minutes. On the first side, they should start to bubble in places. Flip and cook the other side for about 2 minutes.

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Brush naan with melted butter as they come out of the oven. Serve hot with Butter Chicken, or other curries or grilled meats. Also good for dipping in hummus or Tzatziki.

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RECIPE:

Naan

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¾ cup milk (or ¾ warm water + ½ cup powdered milk)
2/3 cup plain yogurt, at room temperature
½ cup olive oil
2 Tbs honey
1 egg, at room temperature
4 ½ – 5 cups flour
1 tsp salt
1 Tbs instant yeast
2 tsp minced garlic (optional)
¼ – ½ cup butter, melted

Scald milk (bring to a boil, then remove from heat and cool to about 110°F). OR: Use very warm water instead of milk and add ½ cup powdered milk to the dry ingredients. Combine warm milk or water with yogurt, olive oil, honey and egg. Mix in flour, salt and yeast (and powdered milk, if using). Knead into a smooth ball, adding more flour if necessary. Knead in garlic, if desired. Cover and let dough rest 10 minutes.

While dough is resting: If you have a baking stone**, place it in a cold oven on an upper-middle rack (not the top rack position). Preheat oven to 500°F for 15-20 minutes.

Roll small pieces of dough into an oblong or long teardrop shape. Place 2-4 pieces of dough on the hot baking stone. Switch oven to Broil. Broil naan for 2-3 minutes, or until dough just begins to bubble or puff; turn naan over and broil an additional 2 minutes.

Brush cooked naan with melted butter. Cover with a kitchen towel while cooking additional bread. Serve warm.

**NO BAKING STONE: Cook on a baking sheet, but DO NOT leave baking sheet in preheating oven. OR: Brush uncooked naan with melted butter and cook in a hot cast iron or non-stick skillet. Cook 1-2 minutes. Brush other side with butter and turn. Cook until blistered and cooked through. Naan can also be cooked directly on an outdoor grill (oil grates first).

Makes 16-20 naan, depending on size (I make smaller sizes for kid-sized portions)

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March 8, 2011 · 8:01 am

Indian Curry: Butter Chicken

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Unlike some parts of the country, here in Pittsburgh we are still waiting for spring. Which means I can squeeze in one more post for a warm, hearty, great-for-cold-weather Indian curry.

If you poll my children, all five of them will list this curry in their top three favorite foods, with several of them ranking it right at the top. It is also the recipe that I am most often asked to share. Unfortunately, the ingredient list is a little bit intimidating and some friends never end up making it for themselves. Hopefully a little explanation will make this recipe not seem so intimidating.

There are a few spices and ingredients in this recipe that cannot usually be found in regular grocery stores. Some of the spices below I can get in my local store, some I buy from Penzey’s (which we have locally in Pittsburgh, but they also have an online store) and some at a local Indian grocery store.

Kasoori methi is an herb that is also known by the name fenugreek. Kasoori Methi (sometimes spelled kasuri methi) is the leaves of the plant, while “fenugreek” often refers to the ground seeds of the plant, but I have also seen leaves labeled “fenugreek”. I prefer the flavor of the leaves, which I have only found at an Indian market (online Indian stores sell them as well).

The Tandoori paste I also buy at the Indian store. Tandoori pastes vary a lot in color, depending on brand, from a bright orange-red to a very deep red. I don’t really have a preference. They all taste pretty similar. Just be sure to buy tandoori paste and not a tandoori marinade, which will be thinner and usually have a dairy component. The jar shown above is pretty large (26 oz) and will make several batches. I marinate the chicken in the Tandoori paste in Ziploc bags; a few hours at least, overnight for the best flavor. Since our family really loves this curry, I freeze extra bags with the chicken and Tandoori paste for using another day. I prepare as many bags as the jar of paste will make. I usually make double batches of this curry, and the large jar shown above will make 3-4 double batches. Buy a smaller jar if you don’t want quite that much!

100110 031-1 The batch of Butter Chicken in the above photo was made with a Tandoori paste that was orange-red in color, while the one below was made with the Tandoori paste shown above, which has a very deep red hue.

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Once you have your ingredients, it really is easy to prepare: tomatoes, onions, garlic, chilies and the spices are blended together in a blender or food processor-no chopping necessary! Add to a pot with a little butter, cream and tomato sauce and you have your curry base. To make it extra flavorful, the chicken is marinated in tandoori paste (I like to do this the day before, or even weeks before, and leave it in the freezer until I am ready to make the curry). Over the years I have found that it is easiest to marinate whole boneless chicken breasts (I really dislike chopping raw chicken), bake them and then coarsely chop them with a metal spatula right in the baking pan. The cooked chicken is then stirred into the curry sauce and simmered for 10-15 minutes, or as long as it takes you to finish baking your Naan bread.

View Tandoori Chicken

Indian Butter Chicken can be eaten over rice, or on its own with Naan.

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Tomorrow I will share my Naan recipe, which Little J loves to help me make.

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RECIPE:

Butter Chicken

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4-6 chicken breasts, diced*(see note on alternate chicken prep)
¼ cup Tandoori paste
1 (15oz) can whole or diced tomatoes
1 onion, quartered
2 cloves garlic
2-3 Tbs diced green chilies (about ½ can)
1 ¼ tsp salt
½ tsp pepper
1 tsp fresh ginger (or ½ tsp ground)
1 tsp red Kashmiri chili powder
½ tsp garam masala
½ tsp kasoori methi (fenugreek leaves)
¼ tsp turmeric
¼ tsp ground coriander
¼ tsp cardamom
1/8 tsp ground red pepper (cayenne); add more for a spicier curry
½ cup butter (1 stick)
1 (15oz) can tomato sauce
2 cups heavy cream

Combine chicken, tandoori paste and 2 Tbs water in a Ziploc bag. Marinate several hours or overnight.

Combine tomatoes, onion, garlic, chilies, and spices in a blender or food processor; blend until smooth.

Melt butter in a large pot. Add blended tomato mixture, tomato sauce and cream. Bring to gentle boil; simmer 20 minutes.

While sauce is simmering: Spread chicken in a single layer on a shallow rimmed baking sheet. Bake chicken at 350°F for 20 minutes. Stir chicken and any sauce in the pan into sauce mixture on the stove. Cook for 10-15 minutes longer.

Serve over rice and/or with Naan bread.

*Alternate chicken prep: do not cut chicken; use chicken tenderloins or whole breasts. Mix with tandoori paste and water (if using high water content chicken, skip the water). Roast until cooked through, 20-25 minutes. Use a metal spatula to cut chicken into chunks on the baking sheet. Then stir into the curry.

TO FREEZE: Prepare chicken as above; freeze raw, marinated chicken in a Ziploc bag. Blend sauce ingredients as directed above; place in Ziploc bag. Add melted butter, tomato sauce and cream to sauce bag. Freeze.

TO PREPARE AFTER FREEZING: Thaw chicken and sauce. Bake chicken in a shallow pan at 350°F for 20 minutes. Meanwhile, bring sauce to gentle boil; simmer 20 minutes. Add cooked chicken to sauce and cook 10-15 minutes longer. Serve over rice and/or with Naan bread.

NoEmptyChairs.me

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February 24, 2011 · 9:52 am

Chicken with Sun-Dried Tomato and Olive Tapenade

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This recipe comes from my good friend Alyce, whose tastes I have great respect for. I have made a few changes here and there to adapt it to my family’s size and preferences, but it is pretty close to Alyce’s version. It has been so long that I have been making it that I no longer even have her original recipe, so if I have gone too far astray Alyce, sorry!

A traditional tapenade has an olive and olive oil base, but usually includes capers and anchovies and not tomatoes. It is also more finely chopped, made into almost a paste with a mortar and pestle. I love the contrast that the slightly tart sun-dried tomatoes add, and I like the texture of a fine dice instead of a paste. You can also use a food processor to mix the ingredients, but add your tomatoes first (and chop separately) as they will take longer than the olives to chop (and you don’t want olive goo with big chunks of tomato). Kalamata olives provide a stronger taste to the olive mixture: you can adjust the ratio of regular black olives to kalamata as your family prefers. Over time we have gravitated to more Kalamata vs regular black olives, but I still have a couple of little ones who don’t appreciate too much of the stronger Kalamata flavor.

This is a great meal that takes very little time to put together (under 30 minutes if your chicken is thaw). If prepared “properly” it can also appeal to a wide variety of tastes (ie pickiness). Almost all of my family will now eat this as shown above, but that hasn’t always been the case. And I do still have one that won’t eat the cheese. The “proper” preparation/presentation for picky eaters: Serve the chicken, the olive tapenade and the feta separately. The pickiest eater should still eat the plain chicken breast. Those who object to the olive “mush” can just sprinkle cheese on theirs, and those who will never let cheese pass their lips can just add the olive mixture.

I like this served with couscous or brown rice. The olive tapenade is really great mixed into that as well! Or as a dip with toasted pita wedges. Or eaten straight with a spoon. Or . . .

RECIPE:

Chicken with Sun-Dried Tomato and Olive Tapenade

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10 sun-dried tomato halves (packed in oil or packaged dry)
½ cup boiling water (if using dry tomatoes)
1 cup black olives, finely chopped
15 Kalamata olives (use more for a stronger flavor or additional black olives for a milder flavor), finely chopped
2 Tbs olive oil
2-3 oz feta cheese, crumbled
¼ cup finely snipped fresh parsley (or 2 tsp dried)
1 Tbs chopped fresh oregano (or ½ tsp dried)
1/8 tsp salt (or more to taste)
1/8 – 1/4 tsp crushed red pepper flakes
1/8 tsp freshly ground black pepper

4-6 boneless chicken breasts, pounded thin (short on time? – cut into two thin halves instead of pounding)
2 Tbs olive oil
oregano, garlic powder, and black pepper

Snip sun dried tomatoes with scissors into small pieces. If you are using dry (not oil packed) sun dried tomatoes: combine chopped tomatoes and boiling water. Let sit 10 minutes. Drain. (Oil packed tomatoes do not need to be soaked) Combine drained tomatoes, chopped olives, 2 Tbs olive oil (reduce to 1 Tbs if using oil packed tomatoes), feta cheese**, parsley, oregano, red pepper flakes, and pepper. Set aside.

Heat 2 Tbs olive oil in a large skillet over medium-high heat. Add thin chicken pieces in a single layer to the hot skillet (you may need to cook the chicken in batches: keep cooked chicken warm on a foil-covered plate while cooking remaining chicken breasts). Sprinkle lightly with oregano, garlic powder and pepper. Cook about 3 minutes per side, until cooked through.

Serve chicken topped with tomato/olive mixture.

Side dish suggestion: couscous or steamed brown rice

**I do not mix the feta into the tomato olive tapenade. I serve it separately on the side, because I have some who object to the cheese.

Recipe adapted from my good friend Alyce

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February 8, 2011 · 12:10 pm

Whole Wheat Tortillas

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Making your own tortillas is a simple process that gives you a delicious wrap for everything from tacos and enchiladas to shredded meats or sandwich fillings. And an additional bonus: they are much healthier than store brought tortillas. Especially if you use whole wheat flour.

You can use all whole wheat flour, all white flour, or a combination of both. These tortillas are about 3/4 whole wheat and 1/4 white all-purpose flour. If you are using all whole wheat flour, try to use a fine mill of a softer wheat, like White Wheat. 12-31-10 079-1

Roll a golf-ball sized piece of dough into a thin circle (or as close to round as you can get-perfection is not necessary!)

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Cook in a hot, dry skillet for about 10 seconds, or until the tortilla begins to bubble.

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Turn over and cook for an additional 20-30 seconds, or until tortilla starts to brown. Flip tortilla again and cook the first side again until it begins to brown on that side as well.

While one tortilla is cooking, I will roll out the next ball of dough.

12-31-10 086-1 Keep tortillas warm under a kitchen towel while cooking remaining tortillas.

Make a large batch and freeze extras between layers of waxed paper.

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We served these tortillas with a Shredded Thai Pork filling.

RECIPE:

Flour Tortillas

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2 cups flour (whole wheat or all-purpose white, or a combination of both)
1 ½ tsp baking powder
1 tsp salt
¼ cup coconut oil or shortening
¾ – 1 cup boiling water

Bring 1 cup water to a boil; set aside. In a large bowl, mix flour, baking powder and salt. Cut in coconut oil or shortening with a pastry blender or two knives. Add 3/4 cup boiling water. Stir with a fork until mixed. Add additional water (1 Tbs at a time), if necessary. The total amount of water needed will depend on the type and humidity level of the flour used. Knead dough 3-5 minutes, until smooth and elastic. Roll into 10 balls (about golf ball sized). Keep balls of dough covered while rolling out and cooking individual tortillas. One at a time, roll balls into circles about 8” in diameter. Cook in a dry non-stick or cast iron pan over medium-high heat:

1st side: 10 seconds (until tortilla starts to bubble)
2nd side: 20-30 seconds (until it starts to brown)
1st side (again): 15-20 seconds (until it starts to brown)

Remove tortilla from pan and cover with towel to keep moist while other tortillas are cooking.

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January 19, 2011 · 11:22 am

Hearty Beef Chili

092810 018-1This is my standard go-to chili recipe. Thick and hearty. Full of roasted vegetables, ground beef and sausage (chorizo is my favorite), and two kinds of beans in a thick, spicy sauce. No runny broth-that is soup, not chili.

I know that a true Texas chili does not have any beans, but while I love the flavor of a good Texas chili, I also love beans. I love the taste, the contrasting texture they give to chili, and the fact that beans are so good for you! So while my chili may not be approved of by hard core Texans, I will continue to put beans in.

Chili is a great crock pot meal, and tastes even better the second day.

You can make this chili the “fast” way or the “it takes a little longer but is so worth it” way. The difference is: to roast or not roast the veges (onions, peppers, garlic). I have definitely made my share of chili the fast way, but I do prefer the additional flavor you get by roasting the vegetables before adding them to the chili. To roast the onions, garlic and peppers: peel onions and cut in half. Cut larger peppers in half and remove seeds. Smaller peppers, like jalapenos can be left whole. You can roast a whole head of garlic, or roast individual cloves (this will be faster). Place onions, garlic and peppers on a foil-lined roasting pan. Brush with olive oil. Roast at 475°F for about 15-20 minutes, or until veges begin to blacken. See How To Roast Peppers or How To Roast Garlic for quick tutorials.

Top your chili with shredded cheese, sour cream or chopped raw onions (red onions or scallions are great). And make lots: chili freezes wonderfully for another meal another day.

RECIPE:

Hearty Beef Chili

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1 ½ lb ground beef
½ lb chorizo or hot Italian sausage
10 slices bacon, cooked and crumbled
2 onions
1 red pepper
1 large banana pepper
2 jalapenos, (use seeds for a spicier chili)
2 cloves garlic
1 chipotle pepper in adobo sauce, finely chopped (or 1 tsp chipotle chili powder)
1 Tbs adobo sauce from chipotle pepper can
1 can dark red kidney beans, drained & rinsed
1 can pinto beans, drained & rinsed
3 cans (14 oz) diced or crushed tomatoes
1 can (14 oz) tomato sauce
3 Tbs chili powder
1 tsp cumin
2 tsp dried basil (or 2 Tbs fresh)
1 Tbs chili paste
1 Tbs cocoa powder
1 tsp salt
½ tsp pepper
Tomato paste, if needed
Toppings: shredded cheese, sour cream, chopped raw onions (red onions or green onions)

Cook ground beef and sausage until browned. Drain and place in a crock pot with the cooked bacon. If desired, roast the onions, red pepper, banana pepper, jalapenos, and garlic (Brush with olive oil and roast on a foil-lined baking sheet at 475°F for 15-20 minutes). Chop vegetables and add to the crock pot with the remaining ingredients (except tomato paste and toppings). Cover and cook on low 8-10 hours. Taste after about 4-6 hours. Add additional salt or more heat (more chili paste or crushed red peppers), if desired. Thicken with tomato paste if chili is too thin. Serve with desired toppings.

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