Andhra Spinach

From Saveur and Madhur Jaffrey

SERVES 2-4

Ingredients

1⁄4 cup oil
1 tsp. cumin seeds
1⁄4 tsp. fenugreek seeds (methi)
12 fresh or frozen curry leaves (limdo)
9 cloves garlic, 3 halved lengthwise, 6 minced
1 yellow onion, minced
1 tsp. ground coriander
1 tsp. red chile powder, such as cayenne
1⁄2 tsp. ground turmeric
1 (2″) piece ginger, peeled and grated
Kosher salt, to taste
3 lb. baby spinach

Instructions

  1. Heat oil in a 12″ nonstick skillet over medium-high.
  2. Cook cumin seeds until they pop, 1–2 minutes.
  3. Add fenugreek seeds, curry leaves, and halved garlic; cook until fragrant, about 1 minute.
  4. Add onion; cook until golden, 10–12 minutes.
  5. Add minced garlic, the coriander, chile powder, turmeric, ginger, and salt; cook until garlic is golden, 2–3 minutes.
  6. Stir in spinach; cook until wilted and slightly dry, 6–8 minutes.

NOTE: This was terrific. Even the spinach haters in my family loved it. Five stars!!

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Raw Tomatillo Salsa

By Rick Bayless

Makes 1.5 cups

Ingredients:

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3cup (loosely packed) roughly chopped cilantro
Salt

Directions:

  1. Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.
  2. Add 1/4 cup water and a generous 1/2 teaspoon salt.
  3. Process to a coarse puree.
  4. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
  5. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.
  6. Taste and season with additional salt, if you think necessary.
  7. Serve right away.

Baked Potato Soup

I had this at Northwest Community Hospital in Arlington Heights, Illinois, and it’s SOOOO GOOOOD!! (Score one for hospital food!)

This is my approximation of that recipe.

YIELD: 4 servings

Ingredients:

1 small onion, diced
1 carrot, diced
2 stalk celery, diced
1 clove garlic, diced (optional)
4 small gold potatoes, baked

1 tbsp butter
1 tbsp all purpose flour
1 c milk (optional – if can’t tolerate milk, use water)
1/2 c water

Garnish:

salt and pepper to taste (pepper is optional, don’t use if you can’t tolerate it)
1 tsp fresh parsley, minced (optional)
1/4 c cheddar or pepper jack cheese (optional)

Directions:

  1. In skillet or omelette pan or wok, cook onion, celery, carrot and garlic over medium heat until tender. Set aside.
  2. In soup pot, add butter, let melt. Add flour, let brown. Add veggies, let sizzle. Add milk and water, let mix and thicken. Scoop out insides of three potatoes, add into soup pot. Let cook well and then let cool a little.
  3. Blend to desired consistency (optional step).
  4. Put blended soup back in soup pot. Add scooped out insides of last potato. Let cook for five minutes.
  5. Add salt and pepper to taste. Add parsley and cheese for garnish.
  6. Enjoy!

Note: The optional stuff is what I added in that the hospital did not. If you’re on a healthy eating plan of some sort, keep the optionals optional 🙂 If you can’t tolerate solid food, make sure you blend very well, and skip the part in step five where you add in the unblended scooped out insides of the last potato.

KAF Hard Rolls

Yield: 12 small rolls.

STARTER

1/2 cup cool water
1 cup King Arthur Unbleached All-Purpose Flour
1/8 teaspoon instant yeast

DOUGH

all of the starter
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup lukewarm water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

EGG WASH

1 large egg white mixed with 1-2 tablespoon cool water

Instructions

DAY 1: Making the starter: (15 minutes)

Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.

DAY 2: Making the rolls: (4 hours rise time, 3 hours fridge time, 30 min bake time) — these rolls are an ALL DAY affair.

  1. Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you’ve made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. It may also stick to the bowl just the tiniest bit.
  2. LET RISE 1 HOUR, then deflate and turn over.
  3. LET RISE 2 HOURS, then deflate and turn over.
  4. Shape dough into 12 balls.
  5. LET RISE 1-2 HOURS, UNTIL PUFFY.
  6. REFRIGERATE the rolls, covered, for 2-3 hours.
  7. Preheat oven to 425 F.
  8. MAKE EGG WASH. Brush onto rolls.
  9. Slash a 1/4″ deep cut across the top of each roll. Immediately put the rolls into the oven.
  10. Bake the rolls for 20 to 25 minutes, until they’re a deep golden brown. Remove them from the oven, and cool on a rack.
  11. OR, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.

Hard Rolls (Half Recipe)

Ingredients:

1 packages (1 tbsp) active dry yeast
1/2 tsp sugar
1 c warm water
1/2 tbsp kosher salt
1/2 c gluten flour OR bread flour
2-2.5 c soft wheat flour OR cake flour OR pastry flour

cornmeal
egg wash (1 egg white + 2 tbsp water)

Directions:

  1. Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
  2. Mix salt and gluten flour and add to yeast mixture.
  3. Add soft wheat flour, 1 c at a time, until you have a firm dough.
  4. Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
  5. Place in oiled bowl, and turn to coat the surface of the dough.
  6. Cover and let rise 2 h or until doubled in bulk.
  7. Punch down the dough.
  8. Turn out onto a floured board and knead for 2 min.
  9. Cut dough into 24 pieces and form into balls.
  10. Place on baking sheet that has been sprinkled with cornmeal.
  11. Slash the tops of the rolls.
  12. Cover and let rise until doubled, about 30 min.
  13. Place 4 custard cups of boiling water on the corners of your oven rack.
  14. Preheat the oven to 400 F.
  15. Brush rolls with egg wash.
  16. Place the baking sheet on the rack and bake for 25 to 30 min
  17. Bake until the rolls are nicely browned and sound hollow when tapped.
  18. Remove to a rack to cool.

NOTE: Original recipe has a salt water wash, and requires the oven be opened every 5 minutes to reglaze with salt water. Opening and closing the oven so many times increases the cooking time. Glazing with salt water makes the buns ridiculously salty. KAF has the same recipe, seems like they borrowed heavily from James Beard, and just changed his salt wash to an egg wash. Having made the original James Beard recipe, I can totally see why.

Parsi Dhan Shak

This is a Tarla Dalal recipe.
An alternate recipe is here: http://myfoodandrecipies.blogspot.com/2014/06/dhan-shak-parsi-dal-brown-rice-served.html

Ingredients

For The Dhan Shak

3/4 cup toovar (arhar) dal
1 tbsp moong dal (split green gram)
1 tbsp masoor dal (split red lentil)
1 tbsp vaal dal (split field beans/ split butter beans)
1 tbsp urad dal (split black lentils)
1 potato
1 small brinjal (baingan / eggplant)
2 tomatoes
1 small sized bunch of fenugreek (methi) leaves
3 spring onions with greens
51 to 75 mm (2″ x 3″) slice of red pumpkin (bhopla / kaddu)
1 slice of bottle gourd (doodhi / lauki)
6 tsp tamarind (imli) water
4 tbsp ghee
1 onion , chopped
salt to taste

To Be Ground Into A Paste (for the Dhan Shak)

4 green chillies
8 red chillies
10 garlic (lehsun) cloves (lehsun)
25 mm (1″) piece of ginger (adrak)
36 mm (11/2″) cinnamon (dalchini)
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms (elaichi)
4 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp chopped fresh coriander (dhania)

To Be Made Into Powdered Masala (for the Dhan Shak)

3 cardamoms (elaichi)
2 cloves (laung / lavang)
3 sticks cinnamon (dalchini)

For The Rice

3 cups steamed rice (chawal)
2 onions
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3 garlic (lehsun) cloves (lehsun) , crushed (optional)
3 tsp sugar
2 tbsp ghee
1/2 tsp salt

Method

For the dhan shak

Mix the dals and wash them.
Cut the vegetables into big pieces.
Mix the dals and vegetables, add 7 teacups of water and cook in a pressure cooker.
Sieve this mixture. If it is very thick, add a little water.
Heat the ghee in a vessel and fry the chopped onions for a little time. Add the paste and fry again for 3 minutes.
Add the dal mixture and salt and boil for 30 minutes.
Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.
Serve hot with dhan shak rice.

For the rice

Chop the onions.
Heat the ghee in a vessel and fry the onions for a little time. Add the cinnamon, cloves, crushed garlic and fry again.
Add the rice, salt and enough water to cook the rice.
Cook the sugar mixed with 1 teaspon of water on a slow flame. When it becomes brown, add to the rice while it is cooking.
Serve this rice with dhan shak.