Fricassee of chicken with winter vegetables

Posted on January 27, 2010 by meggamoma

The flavors in this dish are earthy and aromatic , but light and fresh . It is reccomened to use chicken thighs , as they retain moisture during cooking . The wine , oregano and fennel wafting through the air while cooking leave you salivating for what’s surely coming  !

Serves 6

Bon Appetit

6 large skinless boneless chicken thighs

3 tbs olive oil

3 cups sliced leeks ( white and pale green parts only )

3 cups chopped peeled parsnips

2 cups thinly sliced peeled carrots

2 tbs thinly sliced garlic

3 cups low salt chicken broth

1 cup dry white wine

2 tsp dried oregano

1 tsp fennel seed

1/8 tsp dried crushed red pepper

Chopped fresh parsley

Grated lemon peel

Sprinkle chicken with salt and pepper . Heat 2 tbs oil in a heavy large pot over medium heat . Add chicken ; brown on all sides , about 8 minutes . transfer to plate . Discard drippings from pot .

Heat 1 tbs oil in same pot over medium heat . Add leeks , parsnips , carrots and garlic; saute until vegetables are tender and beginning to brown , about 6 minutes . Add broth , wine , oregano , fennel seed and red pepper . Bring to simmer . Add chicken . Cover ; simmer until chicken is cooked through  , about 10 minutes .

Transfer stew to serving bowl . Sprinkle with parsley and lemon peel and serve.

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Eggless Chocolate Orange Walnut Tart

Posted on January 27, 2010 by meggamoma

This luscious tart recipe , originally without chocolate , was delicious enough , but …let’s face it , its chocolate !

Serves 8

Adapted from Bon Appetit

CRUST

1 cup all purpose flour

1/2 cup ( 1 stick ) butter , chilled , unsalted , cut into 1/2 inch pieces

1 tsp vanilla extract

2 tbs ( about ) ice water

FILLING

3/4 cup whipping cream

3/4 cup sugar

6 oz bittersweet chocolate ( such as Lindt , or any other good chocolate )

2 Tbs orange liqueur

1 tbs grated orange peel

1/2 tsp vanilla extract

pinch of salt

1  3/4 cups ( 6  1/2 oz ) walnut halves

CRUST

Combine first 3 ingredients in processor . Using on / off turns , process until mixture resembles coarse meal . Add water 1 tbs at a time , processing until moist clumps form . Gather into ball . Flatten into disk . Wrap in plastic ;chill 30 minutes ( maybe prepared 1 day ahead ) .

Preheat oven to 350*F . Lightly butter 9 inch diameter tart pan with removable bottom . Press dough onto bottom and up sides of pan . Pierce crust several times with fork . freeze crust 15 minutes .

Bake crust until golden , piercing with fork if bubbles form, about 20 minutes .Transfer pan to rack and cool crust completely . Maintain oven temperature .

FILLING

Combine cream , sugar ( and chocolate , if using ) in heavy medium saucepan . Bring to simmer , stirring until sugar and chocolate ( if using ) dissolve . Whisk in liqueur , orange peel , vanilla and salt . Remove from heat . Place crust in pan on baking sheet. Sprinkle nuts on crust. Ladle cream mixture over . Bake until mixture bubbles and top is light brown , about 35 minutes . Transfer tart to rack and cool completely .

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Microwavable eggless brownies

Posted on January 21, 2010 by meggamoma

Isn’t it just great how the microwave offers us almost instant gratification ? Tarla Dalal has creating a fool proof winning recipe to tickle your taste buds in a hurry …yea.

Tarla Dalal

Yield    1 large brownie or 8 pieces

1 cup All purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

2 cups dark chocolate , chopped

1/2 cup unsalted  butter at room temperature

1/4 cup superfine sugar

1/4 cup plain yoghurt ,beaten

1 tsp vanilla essence

1/2 cup walnuts , chopped

Grease and line a 6 inch diameter shallow microwave safe bowl and keep aside.

Sift together the flour , Baking powder and baking soda and keep aside.

In a micowave safe bowl , add chocolate pieces and microwave on high for 1 minute. Remove and stir lightly to get a smooth mixture .Keep aside.

In another bowl , add the butter and sugar and stir with a wooden spoon till the mixture is soft and creamy.

Add the melted chocolate to the butter mixture and mix lightly

Add the yoghurt , vanilla , flour and walnuts , mix lightly.

Pour the mixture into the greased and lined dish and microwave on high for 3 minutes.

Reduce the temperature to 70 % power and microwave for another minute. Remove and keep aside.

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Peruvian Roasted chicken

Posted on January 21, 2010 by meggamoma

Latino food is a hot cusine all over right now . This winning dish comes from acclaimed chef Lucio Medina , of El Pollo in Soho and the upper west side in NYC. He has been quoted as saying ” the Incas ate preety well : potatoes , corn and peppers are native Peruvian vegetables ……..” Go ahead try this roasted chicken , its really worth a taste .

Lucio Medina , El Pollo

Serves 4

2  1/2 tbs garlic powder

1 tbs plus 1 tsp ground cumin

4 tbs white vinegar

2  1/2 tbs paprika

2 tsp freshly ground black pepper

3 tbs white wine

3 tbs Soya or Canola oil

3/4 tsp salt

1   3 to 4 lb chicken

juice of 1 lemon , mixed with 1 quart cold water

In a medium – size bowl , mix first 8 ingredients . Wash chickens throughly with lemon water and remove excess fat from inside chickens .With a large carving fork , poke deep holes all over chicken , including under the wings . Rub the marinade throughly inside and outside the chicken . Seal chicken inside a large plastic bag and marinate for at least 2 hours ( preferably up to 24 hours ) in refridgerator . Remove chicken from bag and dilute marinade left behind in bag with a tablespoon of water . Place chicken on a rotisserie spit , and roast at a medium heat for 45 to 55 minutes . If broiling , cut chicken in half lenghtwise and broil 30 to 40 minutes , basting with marinade every 10 minutes .

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Senegalese peanut soup

Posted on January 21, 2010 by meggamoma

Leslie Kaul , formerly of Daily soup ( once a former chef of Union Square Cafe NYC and Gramercy Tavern NYC ) was responsible for creating this earthy peanut soup . Trust me , if peanuts are your thing try this vegetarian soup , it is wholesome and fulfilling .

Leslie Kaul , Daily Soup

2 tbs peanut oil

1 red onion ,diced

3 stalks celery , diced

2 leeks , roughly chopped

4 cloves garlic , sliced thin

3/4 tsp cayenne pepper

2 tsp curry

1 tsp ground cumin

1 tsp ground coriander

4 Beefsteak tomatoes , seeded , roughly chopped

2 cups salted roasted peanuts , plus 1/4 cup for garnish

4 cups vegetable stock

1 tbs sugar

1/2 cup heavy cream

pinch of kosher salt

1/4 cup chopped chives

Heat oil in a soup pot. Sweat onions , celery , leeks and garlic until soft.

Add the cayenne , curry , cumin and coriander , cooking for 3 to 5 minutes. Add 3/4 of the tomato and 1 cup peanuts; cook for 5 minutes . Add the vegetable stock , bring to a boil. And then simmer , covered for about 20 minutes .Puree sugar , remaining peanuts and tomato in a food processor . Add paste to the soup and cook for another 5 minutes . Add the cream and bring the soup to a boil. Remove from heat , season to taste with salt , and garnish with chopped chives and peanuts .

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Moroccan chickpea and root vegetable soup with charmoula

Posted on January 19, 2010 by meggamoma

When I lived in NYC I loved visiting Mike Bergen’s soup cart in the shadow of the Metlife building , especially for this amazing vegetarian Moroccan chickpea and root vegetable soup topped with a fresh herb chermoula topping . I later found out he used chicken stock so I simply took the liberty of switching to vegetable stock.

2 tbs olive oil

3 cups diced onions

2 cloves garlic , minced

1 inch piece ginger , peeled and finely minced

2 tsp kosher salt

1/2 tsp red pepper flakes

pinch of saffron

1/2 tsp ground cinnamon

1 tsp dried thyme

1/2 tsp freshly ground black pepper

3 cups  1/2 inch diced carrots

5 cups vegetable stock

1 cup 1/2 inch diced turnips

2 cups 1/2 inch diced parsnips

2 cups 1/2 inch diced sweet potatoes

1 cup 1/2 inch diced celery root

16 oz canned chickpeas drained and rinsed

2 cups canned crushed tomatoes

Heat oil in a soup pot . Add the onions , garlic , ginger and salt , sauteing until onions are translucent. Add the red pepper flakes , saffron , cinnamon , thyme and pepper , sauteing for 1 minute . Add carrots and stock . Bring to a boil and simmer until almost tender ,about 15 to 20 minutes . Add remaining root vegetables , and simmer for another 10 minutes or until vegetables are tender . Stir in chickpeas and tomatoes; return to a boil . Season to taste with salt and pepper , thinning with more stock if necessary . Serve with a spoon of Chermoula on top .

CHARMOULA

3/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

1/2 cup chopped cilantro

1/2 cup chopped parsley

5 cloves garlic , minced

1 tbs paprika

1 inch piece of ginger peeled and minced

2 tsp ground cumin

1/4 tsp cayenne pepper

salt and black pepper to taste

Mix ingredients together in a small bowl .

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Circus NYC eggless Mango mousse

Posted on January 19, 2010 by meggamoma

Circus is a fabulous Brazilian restaurant on the upper east side in NYC . This delicious mango Mousse , from Marcio Araujo , is simple and delicious . It makes a stunning presentation in a mango with the center pith removed . The recipe calls for gelatin , but , I often use Agar Agar in the same quantity .

Photograph by Rahul Mahtani

4 large mangoes , peeled , plus 1 extra for garnish

2  1/2 tbsp unflavored gelatin powder , or agar agar

7  oz sweetened condensed milk

2 cups heavy cream

2 tbsp granulated sugar

Fresh mint sprigs and chopped mango

Cut 4 mangoes into medium-sized pieces . Puree in a blender until smooth . Strain through a fine sieve . Place 1/2 cup mango puree and gelatin in a small saucepan over low heat ; stir until gelatin dissolves . In a large bowl combine both puree and condensed milk . refrigerate for 15 minutes .

Whip heavy cream with sugar until stiff ; Fold into mango mixture . Pour into ramekins , and refrigerate for at least 1 hour before serving  ( or freeze for 20 minutes )

Garnish with mint and diced mango .

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Fennel Crusted Roast Pork

Posted on January 12, 2010 by meggamoma

The aroma wafting from your oven will have your mouth watering for this fennel crusted pork tenderloin with balsamic roasted red onions . This is a really simple dish to prepare , but just delicious to serve weeknights or when company comes over .

Serves 4

Gourmet

4 small red onions ( 10 oz total ), each cut into 6 wedges

3 tsp balsamic vinegar ( I really like Fini in supermarket brands )

2 tsp fennel seeds

1/2 tsp salt

1 lb boneless pork loin , trimmed and tied

2 cups fat free chicken broth

1 tsp cornstarch

1 tbs water

1 tsp unsalted butter

Fresh flat leaf parsley , for garnish

Preheat oven to 425*F

Bresh onions with 2 tsp vinegar in a lightly oiled shallow ( 1 inch deep ) baking pan . Roast in middle of oven , turning over halfway through  roasting and keeping wedges intact , until browned and tender , about 15 minutes . Cover to keep warm .

Reduce temperature to 400*F

Coarsely grind fennel seeds , salt and pepper to tastewith mortar and pestle or in an electric spice /coffee grinder , then spread on plate . Roll pork in fennel mixture , coating all sides evenly .

Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches center of pork registers 155*F , 40 to 45 minutes . transfer pork to a plate and let stand , covered , 15 minutes .

Add broth to roasting pan and deglaze by boiling over moderately high heat , scraping up browned bits , 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup  10 to 15 minutes . Add remaining teaspoon vinegar and simmer 1 minute . Stir cornstarch and water and stir into broth . Bring to a boil , then remove from heat and stir in butter .

Serve pork with onions and sauce .

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Architect’s Pasta

Posted on January 11, 2010 by meggamoma

Pasta dell’Architetto , as it is referred to in Scicily was actually contibuted to Eating Well magazine bythe Scicilian Architect and winery owner , Giusto Occhipinti . This is my type of pasta dish , low in fat and high in flavor . The sauce must be made and waiting for the hot pasta , which brings out its vibrant flavors .

Makes about 8 cups or 6 servings

Eating Well Magazine

3 Tbps slivered almonds

2 tbps walnuts

1 tbps pine nuts

1 clove garlic , crushed

3 cups loosely packed fresh basil leaves

1 cup loosley packed arugula or spinach leaves

3 tbps capers , rinsed

2 tbps fresh mint leaves

1  1/2 lb vine ripened tomatoes , finely chopped

1 tbps extra virgin olive oil

salt and freshly ground pepper , to taste

1 lb pasta such as fusilli or penne

1/3 cup freshly grated Parmesan cheese

Put a large pot of salted water on to boil

Spread almonds , walnuts and pine nuts in a pie pan and toast at 350*F for 5 to 7 minutes , or until fragrant . Let cool.

In a food processor , combine nuts  and garlic and pulse until coarsely chopped . Add basil , arugula ( or spinach ) , capers and mint ; pulse until finely chopped . Transfer mixture to a large bowl , add tomatoes and tomatoes and oil and stir to combine . Season with salt and pepper .

Meanwhile , cook pasta until al dente , 8 to 10 minutes . Drain and toss with sauce . Serve passing parmesan separately .

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Stir fried red curry green beans

Posted on January 6, 2010 by meggamoma

Red curry paste is all the seasoning you will need to flavor this green bean tofu stir fry . Look for the brand Maseri in Asian markets as it does not contain fish sauce or shrimp paste and is therefore suitable for vegans .

Serves 6

Chat Mingkwan

3 fresh kaffir lime leaves

2 tbs vegetable oil

3 tbs red curry paste

1 cup julienne firm tofu

3 cups sliced green beans in 1  1/2 inch lengths

1 cup vegetable stock or water

2 tbs sugar or more to taste

2 tbs light soy sauce or more to taste

2 tbs chili paste with soybean oil ( namprik pow )

1 vegetable bouillon cube

2 whole red jalapeno peppers , sliced into thin strips , for garnish

5 sprigs thai sweet basil leaves only , for garnish

Stack the kaffir lime leaves and roll them tightly into a cigarette like roll. Slice across the roll to make fine , paper thin strips , set aside for garnish .

Heat the oil in a wok or skillet over medium heat . Stir in the curry paste and cook 3 -5 minutes or until almost tender . Add vegetable stock , sugar , soy sauce , chili paste with soybean oil , and vegetable bouillion . Continue cooking until the beans are tender , about 3 minutes longer . Adjust the flavor with more with more seasonings to taste .

Transfer to a serving plate and garnish with kaffir lime leaves , red jalapeno peppers , basil leaves .

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